From the article: from Honolulu Magazine:
I once gave my dad a jar of the famed mango chutney. He tucked it into his carry-on luggage, forgetting the whole no-liquids thing, and TSA stopped him. My dad said Oh well, he’d just leave the chutney behind then (What!? Did he know how long I had to stand in line for it!?). The TSA guy said, "No way. This is Punahou Carnival mango chutney. You don’t throw it away. Check your bag in now."
Carnival Mango Chutney
10 pounds mangoes (green or half-ripe)
3/4 cup salt
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1 teaspoon allspice
1 teaspoon ground cinnamon
2 large onions
3 to 4 cloves garlic
8 ounces ginger, ground or grated
4 to 6 small chili peppers
10 pounds granulated sugar
1 1/2 quarts cider vinegar
Peel and slice the mangoes. Sprinkle with salt and allow to stand overnight. Drain liquid from mangoes.
Put cloves, nutmeg, allspice and cinnamon in a spice bag. Grind onions, garlic and ginger in a food processor. Remove stems from chili peppers and blend with enough vinegar to liquefy.
In large pot, boil remaining vinegar and sugar for 5 minutes. Add sliced mangoes and other ingredients and cook 45 to 60 minutes, until desired consistency is obtained (thick and translucent). For darker chutney cook longer.
Put in hot sterile jars and seal immediately.