Ingredients:

1 mango, peeled, pitted, and diced
½ Vidalia or other sweet onion, chopped
¾ cup cider vinegar
½ cup sugar
½ cup golden raisins
4 dried California apricots, chopped
2 tablespoons dried currants
1 teaspoon grated lime zest
2 teaspoons lime juice
1 teaspoon grated peeled fresh ginger
½ (3-inch) cinnamon stick
¾ teaspoon salt
¼ teaspoon ground nutmeg
¼ teaspoon ground allspice

Directions:

Combine mango, onion, and vinegar in heavy medium saucepan and bring to boil. Reduce heat and simmer until mango and onion are cooked down slightly, about 15 minutes.

Stir all remaining ingredients into saucepan; return mixture to boil. Reduce heat and simmer, stirring occasionally, until chutney is thickened, about 45 minutes. Discard cinnamon stick. Serve at once or refrigerate in covered container up to 1 week.