Instructions: This recipe makes about 52 ounces, sufficient to fill three 12 ounce jars plus two 8 ounce jars. Peel and cut 1/8 inch thick slices from mangos. Try not to include fibrous parts from around the pits. Heat oil in a large saucepan and mangoes, ginger, garlic, salt, chili powder and cumin. Cook gently for 2 minutes, stirring constantly. Add vinegar, raisins, lemon juice, and sugar. Bring to a boil and simmer, uncovered, for 40-45 minutes. Liquid should thicken and become syrupy and mangoes translucent. Prepare jars and lids; keep hot. Ladle hot chutney into jars, leaving 1/4 inch head space. Release trapped air and put on lids. Process 10 minutes in a boiling water bath. Serve with meats, chicken or curry dishes.

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