In a medium-sized saucepan, combine the diced mango, chopped red onion, raisins, brown sugar, white vinegar, grated ginger, mustard seeds, ground turmeric, ground cinnamon, ground cloves, red chili flakes, and a pinch of salt. Bring the mixture to a simmer over medium heat, stirring occasionally.
Reduce the heat to low and let the chutney simmer for about 20-25 minutes or until it thickens to your desired consistency. Stir occasionally to prevent sticking.
When ready, remove from the heat and allow the mango chutney to cool to room temperature. Transfer the chutney to a sterilized jar and store it in the refrigerator. It will continue to thicken as it cools.
