Mango Chutney

INGREDIENTS:
3 cups distilled white vinegar 
6 cups white sugar 
6 cups brown sugar 
1 teaspoon ground cinnamon 
2 teaspoons ground ginger 
4 teaspoons ground allspice 
1 teaspoon ground cloves 
2 teaspoons ground nutmeg 
5 small red hot chile peppers, seeded and chopped 
1 teaspoon kosher salt 
2 large onions, chopped 
3 cloves garlic, chopped 
1 cup golden raisins 
1 cup raisins 
1/2 cup fresh ginger root, chopped 
16 cups sliced, semi-ripe mangos 
1/2 cup sliced almonds (optional) 

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DIRECTIONS:

In a large saucepan combine vinegar, white sugar, brown sugar, cinnamon, ground ginger, allspice, cloves, nutmeg, chile peppers and salt. Bring to a boil; boil for 1/2 hour. 

Stir in onions, garlic, golden raisins, raisins and ginger and boil for another 1/2 hour. 

Stir in mangos (and almonds if using), reduce heat to low and simmer for 1/2 hour. Pour mixture into sterilized jars, to 1/2 inch below lid level, and seal.