Mango Chutney Howard.
This is simply the best mango chutney we have ever tasted. The recipe was devised by Hilary with Diana Brown on Kapa Island in Tonga during the annual January mango season. For just 2 short weeks, it literally rained mangos. We cooked our chutney over an open fire (warding off inquisitive pigs, dogs, and chickens) as there was no propane on the islands at the time. The recipe fills 15 to 20 assorted sized jars, or about 25 lb (10 kg). Can be eaten immediately.
Peel, stone, and chop mangos and put in 1 or 2 large glass or ceramic bowls. Add the vinegar and sugar and stir. Cover loosely with tea-towels and let stand in a cool place overnight.
The next day, tip the mango mix into a very large saucepan. Add the rest of the ingredients except the raisins. Bring to boil and simmer on very low heat, stirring occasionally until the mangos are almost tender.
Add the raisins and continue to simmer until the mangos can be pierced easily with a fork, are transparent and the syrup is thick. Cool slightly then pour into sterilized jars and seal.