Mague s Green Mango Chutney

4 cups green (under ripe) mangoes - peeled, seeded, and diced

½ cup raisins

¼ cup serrano peppers, finely chopped

6 cloves garlic, minced

1 ½ tablespoons minced fresh ginger root

1 ½ teaspoons lemon zest

1 tablespoon black pepper

2 tablespoons molasses

1 small cinnamon stick

4 whole cloves

1 cup water

1 cup cider vinegar

Place the mango, raisins, serrano peppers, garlic, ginger, lemon zest, black pepper, molasses, cinnamon, and cloves into a large saucepan. Pour in the water and vinegar. Bring to a boil, then reduce heat to medium-low, and simmer uncovered until a jam-like consistency is attained, about 30 minutes. Stir frequently while cooking. Once thickened, cool, and store in the refrigerator. The chutney may also be frozen.