Michael's Mango Chutney

1 1/2 c Vinegar

1 1/2 c Brown sugar

5 c Diced or sliced mango

1 tb Minced garlic

2 tb Ground ginger

1 ts Ground coriander

1 tb Curry

1/4 ts Cayenne pepper

1 ts Salt

PLACE VINEGAR AND SUGAR in a pot, place over medium heat, bring to a boil and cook until the liquid reduces and thickens. Add all other ingredients, simmer for 5 minutes and remove from the heat. Let the mixture cool to room temperature and pack into jars. The chutney tastes better after about 2 weeks. If you want to keep it longer, you can can it. Makes 8 Cups