Peel mangoes and cut into slices, sprinkle with salt and dry in the sun for 1 day, then crush the slices.
Rinse raisins and remove stems. Blend the garlic, mustard seeds, chilies and ginger with the vinegar to make a loose paste. Melt the sugar in the rest of the vinegar, add salt and the paste and make until the syrup is very thick. Add the mangoes and simmer for another ten minutes. Cool and add the raisins.
Tip: You can also use the large, meatier raisins instead of raisins once!
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