In a 4 to 5-quart kettle, combine all ingredients. Bring to a boil over medium-high heat, cover and simmer, stirring occasionally, until mangoes are tender (about 20 minutes). *Blend 1 teaspoon grated fresh ginger or 1/4 ts ground ginger and 1 or 2 small, dried whole hot red chiles, coarsely chopped. Continue simmering, uncovered, stirring occasionally, as mixture thickens, for about 15-20 more minutes. Immediately ladle chutney into hot sterilized 1/2- pint canning jars. Wipe rims clean and top with scalded lids, then screw on bands. Let cool and test for seal. Store in a dark cool place. If you are not canning it, then store in bottled jars in the refrigerator.