Mango Bhut Jolokia Chutney

3  to 4 pounds mangoes (mixed green and ripe), peeled, seeded, and diced

3 medium red onions, diced

1 cup white raisins (can use dark, but the white give a nice color contrast)

1 pound brown sugar

1 (3-inch) piece of fresh ginger root, minced

2 cups cider vinegar

1 teaspoon ground cloves

4 large cloves garlic, minced

11/4 teaspoons salt or to taste

Chopped bhut jolokia to taste

Place mangoes, onions, raisins, brown sugar, ginger, cider vinegar, cloves, garlic, salt and red peppers in a large cooking pot. Cook until fruits and vegetables are softened (but not falling apart) and the chutney is thickened. Refrigerate.

Note: Chutney is a condiment originating in India, the home of the bhut jolokia. I use this chutney as a condiment on fish. It is easy to adjust the heat factor by how much bhut jolokia is put in the chutney. This combines sweet, tart and hot tastes all in one. This produces a large batch, so share with friends.

- Paul Bosland of the New Mexico State University Chile Pepper Institute