Mango Chutney
From:	Gisele, Aylmer, Quebec, Canada
Comments:	Chutney tastes even better after 3 to 4 weeks.
Servings:	Approximately 2 pounds [1 kg]

3 pounds [1.4 kg] peeled green mangoes, halved and stoned 6 tablespoons [90 mL] salt 7 cups [1.75 L] water 2 cups [500 mL] sugar 2 1/2 cups [625 mL] vinegar 3 ounces [85 g] fresh ginger, peeled and minced 10 garlic cloves, minced 2 teaspoons [10 mL] chili powder 1 cinnamon stick 2/3 cup [160 mL] raisins 2/3 cup [160 mL] chopped pitted dates

Using a sharp knife, dice mangoes. Into a large deep dish, sprinkle salt over water. Add mango dices. Cover; leave to rest for 24 hours. Well drain mango dices; leave to drip into a sieve. Into a large casserole, over low heat, dissolve sugar into vinegar, stirring often. When sugar is completely dissolved, higher heat and bring liquid to a boil. Add mango dices, minced ginger and garlic, chili powder, cinnamon stick, raisins and chopped dates; thoroughly mix. Bring back to a boil, stirring from time to time. Lower heat, stirring from time to time; cook for 1 to 2 hours, until thick. Remove casserole from heat. Spoon chutney into sterilized jars, up to 1 inch [2.5 cm] from the rim. Seal jars with vinegar proof lids. Label each jar; keep into a cool environment.