Mix all together in a large bowl. Cover and let stand at room temp overnight (12 to 24 hours), mixing once in awhile. When ready to cook, pour into a large non-reactive pot and simmer for about half an hour, stirring occasionally. Be careful not to cut the mango slices when you stir - you want them to be slices, not mush! Continue cooking and occasionally stirring for about another half hour (it usually takes me somewhat more than an hour of simmering to get it to the right consistency.) Unlike jam, it isn't going to thicken much in the jar. When it's as thick as you like, ladle into 4 to 6 half-pint jars (depends on the size of the mangos and the amount of sugar you used) - filling to within 1/2" of the top. If you're not going to use within a couple of months, process in a boiling water bath (as for jams and jellies) for 5 minutes to seal jars. In any case, let the chutney sit for about two weeks before using in order for the flavors to combine.

good chutney. **The last time I made it, I used somewhat more sugar and found that the chutney thickened faster and better. If you can find a hot pepper that is red, it makes a nice looking chutney. However, in a pinch I use what's available - usually a green jalapeno. Adjust the amount of pepper according to your tastes. We like it pretty spicy.