Real Indian Mango Chutney

In a large bowl, combine the diced mango, salt, and water. Ensure the mango is fully submerged. Allow to soak for at least 1 hour, or preferably overnight, to draw out excess moisture. (Soak time: 1-12 hours)

Thoroughly drain the mango, discarding the soaking liquid. This step is crucial for achieving the desired chutney consistency.

In a large saucepan, combine the sugar and vinegar. Heat over medium heat, stirring constantly, until the sugar dissolves and the mixture comes to a boil. (Prep time: 5 minutes, Cook time: 5 minutes)

Add the drained mango to the boiling sugar-vinegar mixture, stirring to ensure all pieces are well coated. Incorporate the raisins, dates, cinnamon sticks, ginger, garlic, and ground chile pepper. Bring the mixture back to a boil, stirring occasionally to prevent sticking. (Prep time: 5 minutes)

Reduce the heat to low and gently simmer the chutney, stirring periodically, until it thickens to your desired consistency. This may take approximately 1 hour. (Cook time: 1 hour)

Remove the saucepan from the heat and allow the chutney to cool completely. The chutney will continue to thicken as it cools.

Prepare your canning jars by sterilizing them and their lids in boiling water for at least 5 minutes. (Prep time: 5 minutes)

Carefully pack the cooled chutney into the hot, sterilized jars, leaving approximately 1/4 inch of headspace at the top. Use a knife or thin spatula to release any trapped air bubbles. (Prep time: 15 minutes)

Wipe the rims of the jars with a clean, damp paper towel to remove any food residue. Secure the lids and rings onto the jars.

Place a rack in the bottom of a large stockpot and fill it halfway with water. Bring the water to a boil. Carefully lower the filled jars into the boiling water, ensuring they are spaced at least 2 inches apart. Add more boiling water, if necessary, to ensure the water level is at least 1 inch above the tops of the jars.

Bring the water back to a rolling boil, cover the pot, and process the jars for 15 minutes to ensure proper sealing. (Cook time: 15 minutes)

Carefully remove the jars from the stockpot and place them on a cloth-covered or wooden surface, spaced several inches apart. Allow them to cool completely, undisturbed, for at least 12 hours. As they cool, you should hear a 'popping' sound as the lids seal.

Once the jars are completely cool, check the seal by pressing down on the center of each lid. If the lid does not flex or move up and down, the jar is properly sealed. Store the sealed jars in a cool, dark place for optimal preservation.