I alter this recipe quite often. This one can be quite spicy depending on the chilies used. If you know your chilies are very hot then remove the seeds from a proportion of them. A sweeter version is here. (Oh and it is easiest to peel a green mango with a vegetable peeler.)
Ingredients
24 green mangoes
6 cups sugar
250 grams preserved ginger
12 small chilies
2 tablespoons salt
500 grams sultanas or raisins
125 grams fresh garlic
2 tablespoon green ginger
1.4 litres of vinegar
Instructions
Boil the sugar with half of the vinegar to a syrup.
Add the other ingredients, all chopped finely.
Add the remaining vinegar slowly and boil until the chutney thickens to a nice consistency and colour. (About 2 hours)
Pour into sterilised jars for storage.
Recipe by Aussie Cooking at http://aussiecooking.com.au/mango-chutney/