8 c  Chopped mangoes or peaches

      2 c  Apple cider vinegar

      1 c  Raisins

      1 sm Onion, chopped finely

      3 lg Cloves garlic, finely minced

           - or pressed
    1/4 ts Ground ginger*

      2    Whole dried hot red chiles*

    1/2 c  Firmly packed brown sugar

  In a 4 to 5-quart kettle, combine all ingredients. Bring to a boil over
  medium-high heat, cover and simmer, stirring occasionally, until mangoes
  are tender (about 20 minutes). *Blend 1 teaspoon grated fresh ginger or 1/4
  ts ground ginger and 1 or 2 small, dried whole hot red chiles, coarsely
  chopped. Continue simmering, uncovered, stirring occasionally, as mixture
  thickens, for about 15-20 more minutes. Immediately ladle chutney into hot
  sterilized 1/2- pint canning jars. Wipe rims clean and top with scalded
  lids,  then  screw  on bands. Let cool and test for seal. Store in a dark
  cool place. If you are not canning it, then store in bottled jars in the
  refrigerator.