1 1/2 c  Vinegar

  1 1/2 c  Brown sugar

      5 c  Diced or sliced mango

      1 tb Minced garlic

      2 tb Ground ginger

      1 ts Ground coriander

      1 tb Curry

    1/4 ts Cayenne pepper

      1 ts Salt

  PLACE VINEGAR AND SUGAR in a pot, place over medium heat, bring to a boil
  and cook until the liquid reduces and thickens. Add all other ingredients,
  simmer for 5 minutes and remove from the heat. Let the mixture cool to room
  temperature and pack into jars. The chutney tastes better after about 2
  weeks. If you want to keep it longer, you can can it.
  Makes 8 Cups