- 4 cups green (under ripe) mangoes – peeled, seeded, and diced
- 1/2 cup raisins
- 1/4 cup serrano peppers, finely chopped
- 6 cloves garlic, minced
- 1 1/2 tablespoons minced fresh ginger root
- 1 1/2 teaspoons lemon zest
- 1 tablespoon black pepper
- 2 tablespoons molasses
- 1 small cinnamon stick
- 4 whole cloves
- 1 cup water
- 1 cup cider vinegar
- Place the mango, raisins, serrano peppers, garlic, ginger, lemon zest, black pepper, molasses, cinnamon, and cloves into a large saucepan. Pour in the water and vinegar. Bring to a boil, then reduce heat to medium-low, and simmer uncovered until a jam-like consistency is attained, about 30 minutes. Stir frequently while cooking. Once thickened, cool, and store in the refrigerator. The chutney may also be frozen.