MANGO CHUTNEY

• 1 cup sugar (or allulose for a sugar free version)
• 1 cup distilled white vinegar
• 6 cups mangoes (4-5), peeled and diced (3/4 inch pieces)
• 1 cup chopped onion
• ½ cup golden raisins (I use 50% less sugar craisins)
• 2 TBS finely chopped non crystallized ginger
• 1 minced garlic clove, 1 tsp mustard seeds
• ½ tsp red chili pepper flakes 
• In a large skillet, combine the sugar and vinegar. Bring to a boil, stirring until the sugar is fully dissolved.

Add the mangoes and all the remaining ingredients. Reduce the heat to a simmer and cook for about 2 hours, stirring occasionally. Use a wooden spatula to scrape the bottom to prevent sticking. 

The chutney is ready when it’s thick and you can run the spatula through it and the mixture parts without immediately coming back together. Let cool, then spoon into jars. 

This is my new favorite! You need a small springform pan