3/4 cup light brown sugar, firmly packed
3/4 cup cider vinegar
1 small onion, cut into 1/4 inch wedges
1 tbl. finely chopped ginger root
1 medium clove of garlic, crushed
1/4 teaspoon crushed red pepper flakes
1 teaspoon mustard seed
1/2 teaspoon celery seed
1/2 teaspoon salt
3 large mangoes (2-1/4 lb.), pared and pitted
2 large peaches or nectarines, (3/4 lb.), pared and pitted
1 medium red pepper, chopped
1/3 cup dark seedless raisins
In 3-quart glass bowl, combine sugar, vinegar, onion, ginger, garlic, red pepper flakes, mustard seed, and salt; mix well. Cover with plastic wrap, turning back one corner to vent; cook on HIGH 10 minutes in the microwave, stirring after 5 minutes.
Cut the mangoes and peaches in 2-1/2 inch pieces; add with red pepper and raisins to vinegar mixture; mix well. Cover and vent; cook on HIGH 5 minutes. Spoon into four sterilized 1/2 pint jars. Store in the refrigerator. Serve with crackers, curried dishes, chicken, or fish.
Makes 1 quart.