Peel the mangoes and cut into ½ inch cubes. Toss the mangoes with vinegar, sugar, salt, and raisins.
Make the seasoning paste:
Cut the ginger root into approximately four pieces.
For milder chutneys, wearing rubber gloves, remove the seeds and veins from the jalapeno.
Add the ginger root, chilies, and remaining seasoning paste ingredients to a food processor with the motor engaged.
Add the ingredients one at a time through the feed tube and puree until it reaches the consistency of a paste.
Heat a heavy kettle over medium or medium-low heat until hot. Cook the seasoning paste, cinnamon stick, and star anise in the hot oil, stirring often. Cook for about ten minutes, or until very fragrant.
Stir in the mango mixture and simmer, covered, over low heat. Stir occasionally until the mangoes are tender. This should take about 30 minutes.
Discard the cinnamon stick and the star anise. Cool the chutney completely.