Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    Lime
   1 1/2  Cups          Sugar
   1 1/2  Cups          Distilled Vinegar -- (5% acidity)
     1/2  Cup           Chopped Onion -- (white)
   1      Clove         Garlic -- minced or pressed
   1 1/2  Teaspoons     Ground Cinnamon
   1      Teaspoon      Salt
     1/2  Teaspoon      Ground Clove
     1/2  Teaspoon      Allspice
     1/8  Teaspoon      Cayenne Pepper -- or more to taste
     1/2  Cup           Raisins
   3      Large         Ripe Mangoes -- (about 2 1/2 lb.)
   2      Pounds        Peaches

Preparation:

Rinse unpeeled lime, then thinly slice; discard seeds. Place lime slices in a heavy bottomed 8 to 10 quart pan; mix in sugar, vinegar, onion, garlic cinnamon, salt, cloves, allspice, red pepper, and raisins. Bring to a boil overhigh heat; then reduce heat to medium-low and simmer, uncovered, stirring occasionally to prevent sticking, until onion is limp and syrup is slightly thickened (about 15 minutes). Meanwhile, peel mangoes; slice fruit off pits and cut into 1-1/2 inch pieces (you should have about 3-1/2 cups). Peel, pit, and slice peaches. Add mangoes and peaches to syrup and simmer, uncovered, stirring often to prevent sticking, until peaches are tender when pierced and chutney is thickened (about 3 minutes). Process in boiling water canner as above.