Caribbean Mango Chutney Recipe

Ingredients:
2 Anaheim peppers, roasted, peeled, diced
2 hot chile peppers, seeded, minced
(like Scotch Bonnet or Habanero)
2 cups apple cider vinegar
1 tablespoon salt
3 cups brown sugar
1/4 cup tamarind paste
4 mangoes, peeled, diced
2 small onions, finely chopped
6 ounces golden raisins
1/2 t celery seeds
3 garlic cloves, minced
1 tablespoon grated ginger
1 lg. lime, juiced
1/4 cup whole cloves
1 teaspoon cinnamon
1 tablespoon whole mustard seeds

Directions:
In a large enamel pot combine the peppers with the vinegar, salt, and
sugar. Cook over medium heat until the sugar dissolves. Add remaining
ingredients and bring to a boil. Simmer, undisturbed for 4 hours.
Remove from heat, cover, and set aside for 2 hours. Refrigerate
overnight.