3 Barely ripe mangos

2 tb Corn oil

1 Piece ginger root, peeled,

-chopped (3/4") 1 Garlic clove, crushed

1 ts Salt

1/2 ts Hot chili powder

1/4 ts Cumin seeds

1/2 ts Fenugreek

1 1/4 c Malt vinegar

1/2 c Seedless raisins

1 tb Lemon juice

1 1/2 c Light-brown sugar

Slice mangos in half by cutting lengthwise close to seeds on either side. Peel and cut flesh in 1/8"-thick slices. Also cut away as much mango flesh as possible from around pits, without including and fiberous parts of pits. Heat oil in a large saucepan. Add mangos, ginger, garlic, salt, chili powder, cumin and fenugreek. Cook gently 2 minutes, stirring. Stir in vinegar, raisins, lemon juice and sugar. Heat slowly to dissolve sugar. Bring to a boil and simmer, uncovered, 35-40 minutes or until liquid thickens and becomes syrupy and mangos look transluscent, stirring frequently. Meanwhile, wash and rinse pint jars in hot soapy water; rinse. Keep hot until needed. Prepare lids as manufacturer directs. Ladle hot chutney into 1 hot jar at a time, leaving 1/4" headspace. Release trapped air. Wipe rim of jar with a clean damp cloth. Attach lid and place in canner. Fill and close remaining jars. Process 10 minutes in a boiling-water bath. To serve, garnish with parsley sprig and lemon peel, if desired. Makes 2-1/2 pounds.