Yield: 4 cups.
2 large Mangos (or 3 medium), slightly firm
1 large Onion (or 2 medium), chopped
3 Serrano or jalapeno chilies (preferably red), minced
1½ cups Cider vinegar
1½ cups Brown sugar
1 cup Natural American pistachios
Cut mangos in half. Peel and slice flesh from around seed. Chop ½-inch pieces. Combine with remaining chutney ingredients in large saucepan. Bring mixture to boil; reduce heat and simmer uncovered about 1 hour until the consistency of jam. Stir occasionally. Test for thickness by placing a spoonful into freezer for 30 seconds to chill it. Continue cooking if too thin. Stir in pistachios; cool and store in covered jar in refrigerator.