Classic Mango Chutney

MangoYou know coming to my house for a little gathering of the masses I'll be serving Coconut Shrimp. Many ask for a little Chutney as that seems to be used around here like Ketchup in most American Houses. It pairs great with that Rogan Josh, and other Curries as well!

2 1/2 Cups Apple cider vinegar
1 Pound Light brown sugar
2 Tablespoons Kosher salt
2 Each Jalapeno chili peppers, Chopped fine
3 Each Yellow onions, Chopped
2 Cloves Garlic, Minced
1 Tablespoon Fresh ginger, Minced
1/2 Cup Lime juice
1 1/2 Teaspoons Mustard seed
1 1/2 Teaspoons Celery seed
1 1/2 Teaspoons Cinnamon stick, Broken into fine pieces
1 1/2 Teaspoons Whole allspice
1/2 Teaspoon Whole cloves
1 Cup Raisins
1 Cup Dried currents
3 1/2 Pounds Chopped mango
1/2 Cup Tamarind pulp

1. In large stainless stockpot combine the vinegar, brown sugar, salt, and jalapeno. Bring to a boil, stirring until the sugar is dissolved. And the remaining ingredients, mix well, and bring to a boil again.

2. Cover, remove from the heat, and let the check the stand overnight. The following day, stir the chutney together, bringing to a boil, and simmer two to three hours, until the mango pieces are tender, but not mushy.

3. Cook over low heat and stir often to prevent scorching. Spoon the chutney into hot, sterilized 1/2 pint jars, Seal immediately, and refrigerate.

4. For long-term storage in a cabinet, the chutney should be processed 10 minutes in a boiling water bath, using manufactures instructions for sealing the jars.

Notes:
Note 1: mango should be half green and hard and half firm to ripe. Peeling chop them roughly in the syrup before adding the other ingredients.


Note 2: tamarind paste should be chopped into pieces. Combine the pieces with hot water to cover, bring to a boil, and simmer 2 or 3 minutes. Drain the mixture into a sieve and press the pulp to extract water.