Ingredients

• 15 whole cloves
• 15 whole pink peppercorns
• 2/3 cup white vinegar
• 2 cups finely diced red onion (1 large onion)
• 1 teaspoon crushed red pepper flakes
• 1 1/2 teaspoons coarse salt
• 2 cups sugar
• 2 tablespoons freshly grated ginger
• 3 tablespoons freshly grated lime zest, plus 2/3 cup fresh lime juice (about 4 limes)
• 7 mangos (7 1/2 pounds) peeled, pitted, and cut into 1/2-inch chunks

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Instructions

1. Cut a 4-inch square of cheesecloth. Place cloves and peppercorns in the center, and form a bundle; secure with kitchen twine. Place bundle in a low sided, 6-quart saucepan. Add vinegar, red onion, crushed red-pepper flakes, salt and sugar. Set over medium high heat, and bring to a boil. Reduce the heat to medium low, and simmer mixture 15 minutes.
2. Add ginger, lime zest, lime juice, and mangos; combine. Continue cooking until mangos begin to soften and liquid has thickened, about 40 minutes. Remove pan from heat.
3. Transfer chutney immediately to jars. Alternatively, transfer to a large bowl set over an ice bath to chill; store in an airtight container, refrigerated, up to 4 weeks.