Mango Chutney

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2 1/2 pounds firm-ripe mangoes, peeled and diced

1/2 cup diced red bell pepper

1/2 cup diced red onion

1 red Thai chile, seeded and sliced

1 (2-inch) piece ginger, peeled and grated

1/4 cup currants

3/4 cup packed light brown sugar

1 teaspoon cardamom pods

1 cinnamon stick

1/2 cup cider vinegar

1/2 lemon, juiced

1 tablespoon chopped green onion