Easy on the cook Mango Chutney!  If you’ve got a knife and can boil water, you can make this Chutney!  It’s good on everything: chicken, pork, fish…your finger?
My Mom throws amazing dinner parties and this is her recipe. (via her friend Debbie who has been making it for years, who shared it with my Mom, who shared it with me,  shared recipes are the best!)
My Mom had a ‘LaughingSpatula Party’…not kidding!  Almost everything she served was from my blog.  In fact she made so many desserts she created “Breakfast Bags” for her guests to take home. (how clever is that?).   She even tied my business card to each bag!   I love that she loves me…I am her favorite ya know, it’s true.  Shhhhh, don’t tell my sisters, they don’t know…. 
1 1/2 cups sugar
1 1/2 cup rice vinegar
1 1/4 # Mangos – chopped, about 4 cups  (here is a great tutorial on chopping Mangos )
1/2 jalapeno – seeded and chopped
1 clove garlic – chopped
1″ fresh ginger – peeled and chopped
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup dried fruit – I used golden raisins but you could use dried apricots, apples etc.
Combine sugar and vinegar in a large saucepan. Bring to a simmer.  Simmer until sugar is dissolved, stirring occasionally – about 10 minutes.
Add remaining ingredients and simmer 40 minutes more.  Remove from heat.
Chutney will thicken as it cools.
You can store this in your refrigerator for up to a week and it is also perfect for canning.