Mango Chutney

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1. 1
   Toss 3 lb. mangoes, peeled and cut into ½" cubes, with ⅓ cup distilled white vinegar, ⅓ cup (packed; 70 g) dark brown sugar, ⅓ cup golden raisins, and 1 tsp. Diamond Crystal or ¾ tsp. Morton kosher salt in a medium bowl. Set aside.
2. 2
   Mince and mash 1 (1") piece fresh ginger, peeled and chopped, 1 Tbsp. chopped fresh jalapeño including seeds, and 3 garlic cloves, chopped, to a paste with remaining ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt using a large heavy knife; stir in ¾ tsp. ground cumin, ¾ tsp. ground coriander, and ½ tsp. turmeric.
3. 3
   Heat 2 Tbsp. vegetable oil in a 4-qt. heavy pot over moderately high heat until hot but not smoking, then sauté 1 medium onion, chopped, and 1 red bell pepper, cut into ¼" dice, stirring occasionally, until golden, 8–10 minutes. Add ginger-garlic paste and 1 (3") cinnamon stick; reduce heat to moderate and cook, stirring, 1 minute. Stir in mango mixture and simmer, covered, stirring occasionally, until mangoes are tender, about 30 minutes. Discard cinnamon stick and cool chutney, uncovered, to room temperature, about 45 minutes. Do Ahead: Chutney can be prepared 1 week ahead; refrigerate after cooling. Editor’s note: This mango chutney recipe was first printed in the April 2004 issue of ‘Gourmet’ as ‘Mango and Red Pepper Chutney.’