Grind 2 teaspoons of allspice, 1 teaspoon of black peppercorn, and 1 teaspoon of cardamom seed.

In a large saucepan over high heat, combine the ground spices with 4 cups of apple cider vinegar, 1 cup of white balsamic vinegar, 900 grams of chopped figs, 1 chopped sweet onion, 1 diced red bell pepper, 4 diced chilies, 1 firm seeded cubed green mango, 1 cored diced apple, 1 cup of raisins, 450 grams of brown sugar, 2 1/2 cups of crystallized chopped ginger, 3 tablespoons of orange zest, 2 cinnamon sticks, 1 teaspoon of yellow mustard seed, and 2 teaspoons of salt.

Bring the mixture to a boil.

Reduce heat and simmer until the mixture thickens to form a thick syrup.

Optional: Save 2 cups of chopped fruits and pepper to add halfway through cooking for a chunkier chutney.

Simmer for 60 more minutes, stirring often towards the end of cooking to prevent burning.

Remove the cinnamon sticks and ladle the chutney into hot sterilized jars, leaving 1/4 inch from the top.

Seal the jars with lids and set them in a pot of hot water bath for 20 minutes.

Label the jars and store them in a cool, dark place for at least 3 weeks for flavors to develop.

Yield: 8-9 1/2 pint jars