Very Spicy Mango Chutney

Be warned, this recipe is very spicy and not for the faint of heart.

12-16, (depending on size) Mangoes, peeled and cut into strips
1 pint Apple cider vinegar
1 cup dark brown sugar
1/2 cup Chopped onion
6 Cloves garlic, minced
1/2 tsp Salt
Whole hot red chilies (10) or Habanera Peppers (2-3) (dried or pickled) I used the Chinese pickled red chilies.
1/4 cup fresh lime juice
1 tsp cinnamon
1 tsp Ground cumin
1 tsp Ground coriander
1 oz minced fresh ginger root
1/2 tsp Ground cloves
1 tsp Ground allspice
2 tsp chili power
1 cup White Raisins

Put the mixture in a large, heavy pan. Bring to a boil, reduce heat and simmer for 30 minutes or until syrupy. Ladle boiling-hot chutney into hot, clean pint or half-pint canning jars, leaving 1/4 inch head space. Seal the jars with new two piece canning lid, according to manufacturer’s directions and process in boiling water bath for 10 minutes. Cool, label and store the jars with Hazmat warning :-)