2 hot chili peppers, seeded and minced (Scotch Bonnet or Habanero good)
2 cups apple cider vinegar
1 tablespoon salt
3 cups brown sugar
1/4 cup tamarind paste
4 mangoes, chopped
6 ounces raisins
1/2 teaspoon celery seed
3 teaspoons garlic, minced
1 tablespoon ginger, grated
2 tablespoons lime juice
1/4 cup clove, whole
1 teaspoon cinnamon (I usually use more)
1 tablespoon mustard seeds
Steps:
Combine peppers, vinegar, salt and sugar in a large pot.
Cook over medium heat until 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.
OR
Can using safe technique.
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