6-8 Half-ripe Mangoes
1/2 Cup Currants
1/2 Cup Raisins
2 Tablespoons Finely Chopped Onion
1/2 Teaspoon Mixed Powdered Spices
2 Cups Vinegar
1 Cup Sugar
1/2 Teaspoon White Pepper
Salt To Taste
1 Tablespoon Grated Green Ginger
Peel and dice the mangoes, then cook with half the vinegar until soft. Strain through a coarse sieve. Boil the fruit, onion, spices, and seasonings in the rest of the vinegar. Combine mango purée with the sugar. Allow to simmer and cook until thick. Cool and bottle.