I like to give the chutney a whirl with a hand blender after cooking as I prefer a slightly smoother texture, but it's not necessary.
Servings: Makes about 1 1/2 cups sauce.
Ingredients
4 cups peeled mango, diced
1/2 cup raisins
1/2 cup chopped onion
1 tablespoon grated ginger
1 teaspoon garam masala
1 cup packed brown sugar
1 cup apple cider vinegar
1 cup water
Method
Combine all ingredients in a pot over medium heat. Bring to boil and cook, uncovered, for 1 to 1 1/2 hours, stirring occasionally, or until thick. If chutney thickens but the mango is still firm, add an extra 1/2 cup water and cook further.