Gingered Fig And Mango Chutney With A Bite - cooking recipe

Ingredients

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

Preparation

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.
Optional: Save 2 cups of chopped fruits and pepper to add halfway through cooking for a chunkier chutney.
Remove the cinnamon sticks and ladle into hot sterilized jars until 1/4 inch from the top.
Seal with lids and set the jars in a pot of hot water bath for 20 minutes.
Label and store in a cool dark place for 3 weeks at least for flavors to develop.
Makes 8-9 1/2 pint jars.