Remove skin from mangos and remove stone, finely dice. put into a non-metalic bowl and mix in the salt. Cover and leave for 2 hours. Drain and rinse well. Put mangos into preserving pan with the rest of the ingredients and bring to the boil stirring. Simmer over a medium heat stirring for about 30 minutes, or until the mangos are tender and the chutney has reduced and thickened. There should be no runny vinegar visable. Spoon into prepared jars. Seal and label the jars.
