Gingered Fig And Mango Chutney With A Bite

• 2 teaspoons whole allspice
• 1 teaspoon whole black peppercorn
• 1 teaspoon black cardamom seed
• 4 cups apple cider vinegar
• 1 cup white balsamic vinegar
• 2 lbs fresh figs (firm between green and ripe, stems removed and chopped in 8ths)
• 1 sweet onion, finely chopped (Walla Walla or equivalent)
• 1 red bell pepper, diced
• 4 chili, diced
• 1 firm green mango, seeded and cubed
• 1 apple, cored removed and diced
• 1 cup raisins
• 1 lb light brown sugar
• 2 1/2 ounces crystallized ginger, chopped finely
• 3 tablespoons orange zest
• 2 cinnamon sticks
• 1 teaspoon dark n yellow mustard seeds
• 2 teaspoons salt

1. Grind the whole allspice, whole black pepper, and black cardamom seeds. In a large saucepan over high heat, combine all the ingredients. Bring to a boil. Reduce heat and simmer until mixture has thickened to form thick syrup. Then simmer for 60 more minutes. Stirring often toward end of cooking to prevent burning.
2. Optional: Save 2 cups of chopped fruits and pepper to add halfway through cooking for a chunkier chutney.
3. Remove the cinnamon sticks and ladle into hot sterilized jars until 1/4 inch from the top.
4. Seal with lids and set the jars in a pot of hot water bath for 20 minutes.
5. Label and store in a cool dark place for 3 weeks at least for flavors to develop.
6. Makes 8-9 1/2 pint jars.

whole allspice, black peppercorn, black cardamom, apple cider vinegar, white balsamic vinegar, fresh figs, sweet onion, red bell pepper, chili, green mango, apple, raisins, light brown sugar, ginger, orange zest, cinnamon sticks, salt

Taken from www.food.com/recipe/gingered-fig-and-mango-chutney-with-a-bite-506930 (may not work)