Mango Chutney

6 mangoes, peeled and cut in strips
1 qt apple cider vinegar
2 c granulated sugar
2 c brown sugar
2 c chopped onion
6 cloves garlic; minced
4 t cracked black pepper
1/2 t salt
2 t cayenne pepper
1 T cinnamon
1 T minced fresh ginger root
1/2 t ground cloves
2 t ground allspice
2 t ground mustard seeds
1 c raisins
3 lb Granny Smith apples, peeled and chopped

Combine all ingredients in a large bowl and store overnight in the refrigerator. 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. Or, for longer storage, ladle boiling-hot chutney into hot, clean pint or half-pint canning jars, leaving 1/4” head space. Seal the jars with new two piece canning lid, according to manufacturers directions and process in boiling water bath for 10 minutes. Cool, label and store the jars. Makes 4 to 6 cups.