Hot Lime And Mango Chutney - cooking recipe

Ingredients

2 slightly ripe mangoes, pitted, thinly sliced
1 medium onion, thinly sliced (about 1 cup)
3/4 cup fresh lime juice (about 5 limes)
1/2 cup raisins
1/3 cup honey
1/4 cup cider vinegar
2 fresh small red chilies, finely chopped, with seeds
2 garlic cloves, minced
2 teaspoons lime peel, julienned
1 1/2 teaspoons minced fresh ginger

Preparation

Place all ingredients in large noncorrosive saucepan and heat, stirring occasionally, over high heat to boiling. Reduce heat to low and simmer uncovered, stirring occasionally, until thickened, 25-35 minutes.
Remove chutney from heat and let cool to room temperature. Transfer to serving bowl and refrigerate covered 1 hour.
Serve cold with roast pork or chicken, curried dishes, or fish. Store covered in refrigerator up to 1 month.