2 (1-pound) mangoes
2 teaspoons each, peeled, minced: garlic and ginger
2 tablespoons cider vinegar
1/2 cup each: packed dark brown sugar and golden raisins
1 tablespoon fresh lime juice
2 teaspoons coarse Dijon mustard
1/4 teaspoon salt
1/8 teaspoon hot Asian chili paste, such as sambal oekek (available at Asian markets)
Peel mangoes and dice the flesh into small cubes; set aside. Simmer garlic, ginger, vinegar and brown sugar over low heat in small saucepan 10 minutes. Add mangoes, raisins, juice, mustard, salt and chili paste. Simmer 20 minutes. Refrigerate. This chutney will keep in the refrigerator as long as 1 week.
Makes 2 cups.