Recipe yields 5 pint jars.

Prepare for Canning

• Wash the jars you'll use, making sure each is clean and free of nicks in the rim, which could impede sealing.
• Wash the lids and rings in hot soapy water. (If you're using non-Ball brand lids, prepare as suggested by manufacturer.)
• Place empty jars in a canning pot or large stock pot with enough water to cover by an inch or two, cover pot, and set on high heat. It can take awhile for the water to heat, so get it started before you begin making the recipe.

Making the chutney:

• Combine vinegar and honey in a large pot. Bring to a boil over medium heat. 
  1 cup apple cider vinegar, 3/4 cup honey
• Stir in the bell pepper, onion, raisins, chili pepper flakes, garlic, and salt; simmer 10 minutes. 
  1 1/2 cups red bell pepper, 1 1/2 cups red onion, 1/3 cup raisins, 1 teaspoon red pepper flakes, 2 cloves garlic, 1 teaspoon sea salt
• Add the mango pieces and simmer an additional 10 minutes.
  7 cups mango

Canning the chutney:

• Remove the empty jars from the canner, draining the water back into the pot.
• Ladle hot chutney into pint or half-pint jars, leaving 1/2" head space. A canning funnel makes this easy.
• Wipe jar rims to remove any chutney that may have spilled. A clean rim is essential to a good seal.
• Set jar lids in place. Screw bands on finger tight, firmly, but don't crank the rings on.
• Use a jar lifter to gently submerge jars into boiling water in canning pot. Water should cover the top of the jars by an inch. The water will cool somewhat in reaction to the addition of the jars. Return the water to a low boil and set the timer.
• Process for 15 minutes, 0-1,000 feet altitude; 20 minutes, 1,001-6,000 feet altitude; 25 minutes, above 6,000 feet.
• Allow jars to cool overnight.
• Check for seal: the lids should feel solid and slightly indented. If they flex, they are not shelf stable and should be refrigerated and used first.
• Wash jars, remove rings, and store in a cool, dry place for up to a year.