Feel free to tweak the spices to your liking, swapping out cinnamon for the cardamom, and if you don't have allspice, ground cloves are a nice substitution. If you don’t have shallots, use one red onion thinly sliced. Make sure to stir the mixture continuously during the last few minutes of cooking to make sure nothing burns as the chutney turns more jam-like. I’d didn’t preserve them in jars using any canning method, figuring I’d eat it within a month or two, but have found it keeps very well in the refrigerator for many months. If you want, there’s a link at the end of the recipe for more information about canning chutney. This makes about 1 quart.