Ingredients

• 6 mangoes, peel and chopped
• 4 cups apple cider vinegar
• 2 cups sugar
• 2 cups dark brown sugar
• 2 cups onions, chopped
• 6 minced fresh garlic cloves
• 4 teaspoons cracked black pepper
• 1/2 teaspoon salt
• 2 teaspoons cayenne pepper
• 1 tablespoon cinnamon
• 1 tablespoon minced fresh ginger
• 1/2 teaspoon cloves
• 2 teaspoons allspice
• 2 teaspoons mustard powder
• 1 1/4 cups raisins
• 1 1/4 cups shredded carrots
• 12 granny smith apples, peeled, cored and chopped(3 pounds)

Directions

1. Combine ALL ingredients in a large bowl, cover and refrigerate overnight.
2. The following day, put the mixture in a large heavy-bottomed saucepan; bring to a boil, reduce heat and simmer for about 30 minutes, or until "syrupy".
3. Let cool, then refrigerate and use within a couple of days.
4. **NOTE** for longer storage, ladle the hot chutney into hot clean pint or half-pint canning jars with a new two-piece canning lid (leaving about 1/4-inch head space).
5. Seal the jars with the two piece canning lid.
6. Process in boiling water bath for 10 minutes; cool, label and store the jars.