Mango Chutney

2 1/2 c. partially green Mango fruit, peeled and chopped
1 c. brown sugar, lightly packed
1 c. cider vinegar
3/4 c. golden raisins
1/2 lemon (including the peel), seeded and chopped
2 tbsp. fresh ginger, chopped
2 cloves garlic, finely chopped
3/4 tsp. salt
1/8 tsp. ground red pepper

Combine all ingredients in a saucepan and bring to a simmer over medium heat. Reduce heat to low and simmer about 1 hour, uncovered, until thick, stirring occasionally. Pour chutney into sterilized jars and cover with paraffin or canning lids.