Boil 1/2 pint vinegar and 12 oz soft brown sugar until reduced by half, then stir in 2 floz tamarind juice. Add 2 chopped fresh red chillies, 1/2 tsp ground cloves, 1/4 tsp allspice, 2 1/2 oz seedless raisins, 2 oz grated root ginger, 4 tbsp lime juice and 1 lb diced mango flesh and simmer for 20 minutes; season with salt and ground black peppercorns.