Mango Chutney

• 3 qts. green mango slices
• ½ cup salt
• 7 cups (3lb.) raw sugar
• 3 cups vinegar
• 2 pkg. (15 oz. ea.) raisins
• 4 small Hawaiian red peppers, chopped
• 3 tbsp. minced garlic
• ½ cup minced ginger root

Combine mango slices and salt and let stand overnight. Rinse and drain. Combine sugar and vinegar; simmer for 30 minutes. Add mango slices and remaining ingredients; simmer for 1 hour or until mangoes are tender and chutney is of desired consistency. Sterilize jars, fill with chutney, and seal while hot with melted parafin. Makes 7 pints.