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1
Peel and dice the mangoes to yield 5 cups, or 2 pounds 4 ounces.
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2
Put a rack or a folded kitchen towel in a large pot, fill with water and bring to a boil.
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3
Add 6 half-pint canning jars and boil for 10 minutes.
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4
Jars may be left in the warm water until ready to be filled.
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5
(Alternatively, sterilize jars by running them through a dishwasher cycle, leaving them inside until ready to fill.)
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6
Place canning rings in a small saucepan, cover with water and bring to a boil.
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7
Turn off heat and add lids to soften rubber gaskets.
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8
Rings and lids may be left in water until jars are filled.
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9
In a large, heavy, nonreactive pot, stir together mangoes, raisins, vinegar, brown sugar, onion and ginger together.
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10
Crush the mustard, coriander and cardamom seeds with the side of your knife or a rolling pin.
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11
Add to the pot and stir well.
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12
Add the lime leaves.
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13
Wearing gloves, slice the chiles into rings.
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14
Remove seeds if you wish.
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15
Decide how much chile suits your taste.
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16
(If you are heat averse, start with half the recommended amount and taste.
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17
The chiles may be omitted altogether for a sweeter chutney.)
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18
Bring heat up to medium and stir occasionally as mixture comes to a boil.
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19
Bring to a good hard boil, stirring all the time.
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20
Cook for 25 minutes, being careful to avoid sticking and burning as the mixture thickens.
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21
Adjust heat as needed without losing the boil and continue to stir.
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22
After 25 minutes, the mixture should be thick, with the fruit suspended in the tangy syrup, and a spoon pulled along the bottom of the pot leaving a trail.
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23
Turn off heat and discard the lime leaves.
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24
Ladle the hot chutney into warm jars, leaving 1/2-inch headspace.
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25
Run a plastic knife gently around inside of jar to remove any air bubbles.
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26
Recheck headspace.
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27
Wipe jar rims clean with a damp towel.
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28
Place lids on jars, screw on rings and lower jars back into pot of boiling water.
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29
Return to full boil and boil jars for 15 minutes.
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30
Transfer jars to a folded towel and let cool for 12 hours; you should hear them ping as they seal.
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31
Once cool, test seals by removing rings and lifting jars by their flat lids.
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32
If the lid releases, the seal has not formed.
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33
Unsealed jars should be refrigerated and used within a month, or reprocessed.
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34
(Rings and jars may be reused, but a new flat lid must be used each time jars are processed.)
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35
To reprocess, reheat syrup to boiling then continue as before.
