Makes about 1-1/2 cups. Difficulty
1-1/2 mangos, peeled and seeded 3/4 cup cider vinegar 1 cup brown sugar 1/4 cup dried currants 1/2 teaspoon dried mustard 1/2 jalapeno pepper, seeded 2 garlic cloves, peeled 1 inch fresh ginger, peeled 1 teaspoon ground tumeric 1 Tablespoon ground ginger 1/4 teaspoon freshly ground nutmeg 1/4 teaspoon ground cloves Dash of red pepper flakes Dash of salt
Cut mangos into 1 inch pieces. Place in a non-reactive saucepan. Add vinegar. Cover and simmer for about 15 minutes, or until mangos are barely tender. Remove from heat; stir in brown sugar and currants.
Combine mustard, jalapeno, garlic and ginger in a food processor and pulse until finely chopped. Add remaining spices and pulse until a coarse paste forms.
Add processed mixture to mangos. Simmer combined mixture, stirring often, over low heat. Cook partially covered, until mixture is the color of dark brown sugar and is as thick as jam; about 3 hours Stir every 10 minutes or more, especially towards the end of cooking time, to prevent chutney from burning.
Chutney can be refrigerated, covered tightly, for up to one month.