1½ cups diced red bell pepper
½ cup finely chopped yellow onion
½ teaspoon crushed red pepper flakes
2 teaspoons finely chopped garlic
2 teaspoons finely chopped ginger
1 cup light brown sugar
1¼ cups cider vinegar (5%)
½ cup water Directions:
Wash and rinse half-pint canning jars; keep hot until ready to use. Prepare lids according to manufacturer’s directions.
Wash all produce well. Peel and chop mango into ½-inch cubes. Dice bell pepper into ½-inch pieces. Finely chop yellow onions.
Combine all ingredients in an 8-quart Dutch oven or stockpot. Bring to a boil over high heat, stirring to dissolve sugar. Reduce to simmering, and simmer 5 minutes.
Fill hot solids into clean, hot half-pint jars, leaving ½-inch head-space. Cover with hot liquid, leaving ½-inch head-space. Remove air bubbles and adjust head-space if needed. Wipe rims of jars with a dampened, clean paper towel; apply two-piece metal canning lids.
Process in a boiling water canner for 10 minutes for half-pints. Let cool, undisturbed, for 12 to 24 hours and check for seals.