Units Scale

12 oz organic dried Indian mangoes
2 Tbsp. Kosher salt
1/4 lb. garlic cloves, peeled
1 Tbsp. cumin seeds, toasted in a dry skillet and ground to a powder
1/2 Tbsp. turmeric
1/2 Tbsp. English dry mustard powder (TFD change, not in original recipe)
1/2 lb. dark moscavado sugar
1/2 lb. fresh ginger root, peeled
5 (or to taste) orange Habanero chilies, chopped (TFD clarification – original recipe did not specify chile type)
4 chiles de arbol (or to taste), stemmed (TFD clarification – original recipe did not specify chile type)
1/2 lb. golden raisins
1 pint cider vinegar
1/2 pint fresh lime juice (TFD change to match modern recipe, original was more vinegar)
1 Tbsp. kalonji seeds, dry-toasted, then lightly ground but still coarse (Optional TFD addition)

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Use a food processor with a metal blade to grind all the ingredients (except the vinegar) in several batches, accumulating everything in a large preserving pan.
If you find the dried mangoes too tough to be handled in your processor, you may first soak them until they are pliable. Squeeze out the excess liquid before placing them in the container.
Add the vinegar and stir well. Bring to a boil over moderate heat.
Reduce the heat and let the chutney simmer for 1 hour.
While it is still warm, transfer it into sterilized jars and seal.