Mix sugar and salt well in pans and keep it for an hour
This way the pans will release enough water
When the sugar and salt dissolve, keep it on low heat to cook
Put all the spices and red chillies in a potli (the potli should be loose) and put it in the boiling pan.
When excess water from mangoes dries up, add vinegar and cook again (cook for few minutes only).
Now remove the spiced potli
The sauce is ready
Keep bottles clean and dry
Pour the hot chutney into the bottles and put a clean cloth on top
After fifteen to twenty minutes close the lids of the bottles well