Major Grey Style Mango Chutney

4 cups prepared mango, about 5-6 medium
1 cup dark brown sugar
1 cup apple cider vinegar
1 cup yellow onion, chopped coarsely
3/4 cup golden raisins
1/2 cup lime, seeded, chopped
1/2 cup gingerroot grated
1/2 cup peeled, seeded and chopped orange
1/2 cup molasses
1/4 cup peeled, seeded and chopped lemon
3 cloves garlic minced
1 tbsp. mustard seed
1 tsp dried red pepper flakes
1 tsp. ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground allspice
2 tbsp finely chopped fresh cilantro

Peel, pit and coarsely chop mangos. Measure 4 cups. Fill boiling water canner with water. Place 6 clean half pint mason jars in canner over high heat. Combine mangos, sugar, vinegar, onions, raisins, lime, gingerroot, orange, molasses, lemon, garlic, mustard seed, red pepper flakes, cinnamon, cloves and all spice in a large stainless steel or enamel saucepan, Bring to a boil, stirring constantly. Boil gently, stirring occasionally, 30 minutes. Place snap lids in boiling water; boil 5 minutes to soften sealing compound. Add cilantro during the last 10 minutes of fruit-vegetable mixtures cooking time! Ladle chutney into a hot jar to within 1/2" of top rim (head space). Remove air bubbles by sliding a rubber spatula between glass and food; readjust head space to 1/2". Wipe jar rim removing any stickiness. Center Snap Lid on jar; apply screw band just until fingertip tight. Place jar in canner. Repeat for remaining chutney! Cover Canner; return to boil, process 10 minutes at altitudes up to 1,000 ft. Remove jars. Cool 24 hours, Check jar seals. Sealed lids curve downwards. Store in a dark cool place!