Green Mango Chutney with Whole Spices

This recipe is adapted from one in Neelam Batra’s 1,000 Indian recipes, an excellent book that’s just loaded with interesting chutney and pickle recipes. Use only hard, tart unripe green mangoes that are being sold specifically as green mangoes—some varieties stay green even when they’re ripe.

The chutney suffers not a bit from being processed in two batches if your canning pot isn’t large enough to hold all eleven jars