Renny Darling's

I do not like chutneys that are overly hot or spicy. I much prefer a delicate blend of flavors. I made this and the following one for my "Dinner at the Taj" and everyone agreed they were perfect. Chutneys can be made 1 week earlier, placed in a glass jar with a tight-fitting lid and stored in the refrigerator.

2 cups coarsely chopped fresh mangoes
1/2 cup yellow raisins
1 cup brown sugar
1/2 lemon grated (use fruit, juice and peel)
1/2 cup toasted pine nuts
1/3 cup cider vinegar
1/4 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon salt

In a saucepan, stir together all the ingredients and, over low heat, simmer for about 30 minutes, or until mixture reaches 230° on a candy thermometer. Allow to cool, place chutney in a glass jar with a tight-fitting lid and store in the refrigerator. Yields about 1 1/2 cups.