71 I FRESH MANGO CHUTNEY I 1 cup white sugar 1 I 1 cup brown sugar 1 I l'v cups cider vinegar :,4 cup seeded raisins I 4 tbsp. chopped onion I I 2 ;i 'cup chopped candied ginger I 3 cups peeled and chopped mangoes 1 cup peeled and chopped peaches I 18 tsp. chili powder I '4 tsp. salt j I '4 tsp. cinnamon I 18 tsp. nutmeg Combine everything in a kettle and stir until mixture boils. Cook over moderate heat until the mixture is thick and measures 215 F. on the ther- j mometer. (This is the easiest way to achieve the proper temperature for j canning.) ' Fill hot, clean jars within 18 inch of the top. Wipe the rims and put on 1 I the lids and screw bands firmly. Process 10 minutes in a boiling water 1 I bath. Cool, label and store. This is delicious chilled and served with cur- ries or roasts, i Makes 3 8-ounce jars. L