Pineapple Mango Chutney

Yield: 6 (1/2 pint) jars

cooked for 1 hour 15-20 minutes to get it to thicken slightly
Ingredients:
2 cups brown sugar
1 cup apple cider vinegar
3 cups mangoes (2 to 3), peeled, chopped into small pieces (1/2-inch)
3 cups pineapple, peeled, chopped into small pieces (1/4-inch)
1 medium onion, chopped (about 1 cup)
1/2 cup golden raisins
1/4 cup crystallized ginger, finely chopped
1 garlic clove, minced
1 teaspoon yellow mustard seeds, whole
1 teaspoons red chili pepper flakes (hot)
Method:
Combine sugar and vinegar in a 6-quart pot; bring to a boil, stirring until sugar
dissolves.
Add remaining ingredients and simmer, uncovered, until syrupy and slightly
thickened, 45 minutes to 1 hour. Stir occasionally during cooking.
Pour into clean, hot jars leaving 1/2-inch headspace; close jars. Process in a water bath
for 15 minutes