Coarsely chop 2 packages of sweetened dried mango.
Coarsely chop 2 large sweet onions.
Press 4 garlic cloves through a garlic press.
In a large heavy pot, combine chopped mango, onions, garlic, 250 grams of raisins, 2 cups of apple juice, 1/2 cup of white wine vinegar, 1 teaspoon of hot mustard, 1 teaspoon of ground coriander, and 2 tablespoons of crushed red pepper.
Simmer the mixture for 2 1/2 to 3 hours, stirring often to prevent scorching. Less time will result in a chunkier consistency.
Spoon the hot chutney into sterilized jars.
Place canning lids on jars loosely, as they will seal tightly as the chutney cools.
Store the chutney in the refrigerator for long-lasting freshness.