This mango chutney hits the right sweet and spicy notes to accompany both sweet and savory dishes.
Combine vinegar and honey in a large pot. Bring to a boil over medium heat.
Stir in the bell pepper, onion, raisins, chili pepper flakes, garlic, and salt; simmer 15 minutes.
Add the mango slices and simmer an additional 10 minutes or until thickened to suit your preference.
Refrigerate, or to make shelf stable, process it using the hot water bath method. Ladle hot chutney into sterilized jars, leaving 1/2-in. headspace. Clean rims with a damp cloth (to assure a good seal), screw sterilized lids on, and process for 10 minutes in a boiling water bath.