In a non-reactive bowl, add the mango and salt. Toss to coat and set aside. In a large heavy pot, add the sugar and vinegar and heat on low until dissolved. Add the mangos and the remaining ingredients and slowly bring to a boil over medium heat, stirring occasionally. Reduce the heat to maintain the simmer and cook for about an hour, stirring more frequently towards the end of cooking as the mixture thickens and very little liquid remains.
Spoon the chutney into warm sterilized jars, cover and seal. Store in a cool dark place; fridge is best. The chutney will need 2 weeks for the flavors to fully mature, but can be eaten right away.
Use within one year of making (be sure to date your jars!).