Mango Chutney

12 large mangoes, peeled
4 cups cider vinegar
6 cups brown sugar
1 sweet red pepper, chopped
1 cup raisins
1 cup chopped preserved ginger
1 Tablespoon Chinese chili bean paste

The following dried spices tied up in cheesecloth:
3 cinnamon sticks
8-10 whole cloves
8-10 whole allspice
6 cardamom pods

          Slice the flesh from the peeled mangoes.  Discard the large pit.  Chop the mango flesh in your food processor.  Remember to leave it chunky. 
          Combine with the other ingredients.  Cook in a large pot until thick, for about 2 hours, stirring occasionally to prevent the chutney from sticking to the bottom of the pot.  Remove the spice packet after about an hour.  When thick enough, pour into hot, sterilized jars.  Cover with hot clean caps that have not been used before.  Process in a water bath for 10 minutes.  Remove from water.  Tighten rings.  Allow to cool.  Store in a cool dark place.  Makes 10-12 eight-ounce jars.

TIM'S NOTES:  This recipe is fussier than the other one I posted and more work.  But, it is very mild, and is good for using in other recipes that call for mango chutney.  This recipe is for diehard chutney fans, and unless you really think you are going to eat 10-12 jars, or have friends who like chutney, cutting this recipe in half will result in more than plenty for the average person, with some to give away.  As far as the whole spices, you are on your own.  I have only made this recipe once, but I was able to find all the whole spices, except for the cardamom pods.  I guessed and added ground cardamom instead.  The other recipe uses 1/4 teaspoon cardamom/2 eight-ounce jars, so maybe 1/2 teaspoon cardamom for 5 eight-ounce jars, 1 1/4 teaspoons for 10 jars?