| 1 | Slice mangos in half by cutting lengthwise close to seeds on either side. |
| 2 | Peel and cut flesh in 1/8"-thick slices. |
| 3 | Also cut away as much mango flesh as possible from around pits, without including and fiberous parts of pits. |
| 4 | Heat oil in a large saucepan. |
| 5 | Add mangos, ginger, garlic, salt, chili powder, cumin and fenugreek. |
| 6 | Cook gently 2 minutes, stirring. |
| 7 | Stir in vinegar, raisins, lemon juice and sugar. |
| 8 | Heat slowly to dissolve sugar. |
| 9 | Bring to a boil and simmer, uncovered, 35-40 minutes or until liquid thickens and becomes syrupy and mangos look transluscent, stirring frequently. |
| 10 | Meanwhile, wash and rinse pint jars in hot soapy water; rinse. |
| 11 | Keep hot until needed. |
| 12 | Prepare lids as manufacturer directs. |
| 13 | Ladle hot chutney into 1 hot jar at a time, leaving ? headspace. |
| 14 | Release trapped air. |
| 15 | Wipe rim of jar with a clean damp cloth. |
| 16 | Attach lid and place in canner. |
| 17 | Fill and close remaining jars. |
| 18 | Process 10 minutes in a boiling-water bath. |
| 19 | To serve, garnish with parsley sprig and lemon peel, if desired. makes 2-?pounds |
