MMMMM----- Recipe via Meal-Master (tm) v8.05
       Title: MANGO CHUTNEY
  Categories: Ceideburg
       Yield: 4 Servings
       6    Mangoes, peeled and cut into
       1 qt Apple cider vinegar
       2 c  Granulated sugar
       2 c  Dark brown sugar
       2 c  Chopped onion
       6    Cloves garlic, minced
       4 ts Cracked black pepper
     1/2 ts Salt
       2 ts Hot red (cayenne) pepper
       1 tb Cinnamon
       1 tb Minced fresh ginger root
     1/2 ts Ground cloves
       2 ts Ground allspice
       2 ts Ground mustard seeds
       1 c  Raisins
       1 c  Carrots
       3 lb Granny Smith apples, peeled,
            Cored and chopped
   Combine all ingredients in a large bowl and store overnight in the
   The next day, put the mixture in a large, heavy pan.  Bring to a boil,
   reduce heat and simmer for 30 minutes or until syrupy.  Let cool, then
   refrigerate and use within a few days.
   Or, for longer storage, ladle boiling-hot chutney into hot, clean
   pint or half-pint canning jars, leaving 1/4 inch head space.  Seal
   the jars with new two piece canning lid, according to manufacturers
   directions and process in boiling water bath for 10 minutes.  Cool,
   label and store the jars.
   Makes 4 to 6 cups.
   The San Mateo Times.  6/26/90
   Posted by Stephen Ceideburg July 27 1990. From: Sharon Stevens Date: