Mango Chutney Recipe

12 cups mango, peeled and coarsely chopped
2 large onions, peeled and chopped
2 cups raisins
1 cup peeled fresh ginger in small dice
3 large cloves garlic, diced
2 1/2 cups granulated sugar
2 cups brown sugar
3 cups vinegar
1 1/2 teaspoons whole allspice
1 1/2 teaspoons whole cloves
2 (2-inch) pieces cinnamon stick
2 teaspoons salt
1 teaspoon whole peppercorns

Steriize pint canning jars and lids. Combine all ingredients in a large heavy pot. Bring to boil, stirring occasionally. Lower heat to simmer and cook about 2 1/2 hours or until thick, stirring often to keep from sticking. Seal in sterilized jars.