In a 4 to 5-quart kettle, combine the mangoes, apple cider vinegar, raisins, onion and garlic. Bring to a boil over medium-high heat, cover and simmer, stirring occasionally, until mangoes are tender, about 20 minutes.

Blend in grated fresh ginger and 2 small dried whole hot red chilies, coarsely chopped. Continue simmering, uncovered, stirring occasionally for about 15 to 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.