Caribbean Spice Chutney

3 large mangoes
2 large yellow onions, diced
2 cups finger bananas, diced
1 cup raisins
1 package sweetened maracuya (passionfruit) pulp
1 1/3 cups dark brown sugar
1 Tablespoon mustard seed
1/4 teaspoon ground cloves

1 cup lemon juice
2 cups vinegar
1/2 cup peeled & diced ginger root
1/2 aji chombo pepper, finely diced
1/4 teaspoon turmeric
2 cloves garlic, minced
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves

Directions:

Combine everything but the sugar in a big cast iron pot, bring to boil, stirring occasionally to prevent sticking and burning. Add sugar, lower heat, simmer uncovered for about 1 hour and 15 minutes, stirring regularly.

Pack in sterile jars, seal, put on shelf to sit for at least two months.