Spicy Mulberry Chutney with Mango

Instructions:

1. Combine the mulberries, diced mango, and raisins in a heavy-bottomed saucepan. Stir in the grated ginger, minced garlic, and red chili flakes. Heat over medium for 5 minutes until the fruit begins to soften and release its natural juices.
2. Stir in the apple cider vinegar and coconut sugar. Bring the mixture to a gentle boil, then immediately reduce the heat to low. Simmer uncovered, stirring occasionally, until the mixture transforms to a deep mahogany color and the liquid clings to the back of a spoon.
3. Stir in the lemon juice and salt during the final 2 minutes of cooking. Remove from heat and let the chutney cool slightly.
4. Pour the hot chutney into sterilized glass jars, leaving ¼ inch of headspace. Seal tightly and let rest for 24 hours before use.