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Mango Chutney

12 cups very firm ripe, diced mangos
1/2 tablespoon chopped ginger
1 large onion, chopped
2 tablesspoons, chili peppers, chopped
1 cup chopped almonds
1 tablespoon salt
1 tablespoon mustard seed
1/4 cup lime juice
1-1/2 cups dark raisins
4 cups sugar
4 cups white vinegar

Combine vinegar and sugar in large kettle, boil 5 minutes. Add all ingredients, bring to a boil, cook at low boil, stirring frequently for two hours or until thickened. Ladle into hot, sterile jars and seal (consult proper preserving procedures).

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