Combine mango, sugar, vinegar, onion, raisins, chilis, ginger, garlic, mustard seeds, coriander seeds and cardamom seeds in high-sided skillet or saucepan. Set over medium-high heat and bring to a boil. Reduce to medium heat.
Simmer, stirring frequently to prevent scorching, 20 to 25 min., until thickened and mixture is a jam-like consistency.
Ladle hot chutney into two 1-cup (250-mL) Mason jars. Cool completely; seal with lids. Can be enjoyed immediately or stored refrigerated up to 1 month. Decorate with festive ribbons or strings and tags.
Serve chutney with curry, grilled fish and chicken, cheese and in sandwiches. Increase the heat by using 2 or 3 chilies.