Ingredients

2 lbs. half-ripe mangoes
10 c. water
3 tsp Derlea Minced Garlic
2 1/2 c. vinegar
1/2 c. raisins
4 tbsp. salt
4 tbsp. Derlea Minced Ginger
1 lb. sugar
1/2 tbsp. chili powder
1 1/2 tbsp. garam masala

Cooking Directions

Peel and cube mangoes. Make brine from the salt and water and soak mango pieces in it overnight. Next day, drain well and dry. In a heavy glass or enamel pan, dissolve the sugar in the vinegar, bring to a boil and simmer 15 minutes. Add mangoes, Derlea Ginger and Derlea Garlic and cook for another 15 minutes, stirring constantly, before adding the remaining spices and raisins. Cook until the mixture thickens, remove from heat, cool and bottle in airtight, sterile jars.