Ingredients:
6 Mangoes, peeled and cut
-into strip
1 qt Apple cider vinegar
2 c Granulated sugar
2 c Dark brown sugar
2 c Chopped onion
6 Cloves garlic, minced
4 ts Cracked black pepper
1/2 ts Salt
2 ts Hot red (cayenne) pepper
1 Tb. cinnamon
1 Tb. minced fresh ginger root
1/2 ts Ground cloves
2 ts Ground allspice
2 ts Ground mustard seeds
1 c Raisins
1 c Carrots
3 lb Granny Smith apples,
-peeled, cored and chopped

Method:
1-Combine all ingredients in a large bowl and store overnight in the refrigerator.
2-The next day, put the mixture in a large, heavy pan. Bring to a boil, reduce heat and simmer for 30 minutes or until syrupy. Let cool, then refrigerate and use within a few days.
3-Or, for longer storage, ladle boiling-hot chutney into hot, clean pint or half-pint canning jars, leaving 1/4 inch space. Seal the jars. Cool, label and store the jars.