Will the REAL Mango Chutney please stand up?

My daughter has been searching for Mango Chutney for a chicken recipe she wants to try. I couldn't find it at the grocery store but did find these recipes. Does anybody know which is the REAL Mango Chutney??

Fresh Mango Chutney (Corom Chatni)

1 med. slightly underripe mango
1 fresh jalapeno, sliced into thin rings
1 T finely chopped cilantro
1 T salt 1/8 t ground cayenne pepper

Cut the flesh of the mango away from the large seed inside. Cut the mango into paper-thin slices. Place in bowl. Add the chile, coriander, salt, and cayenne, and toss gently. Let the chutney marinate in the refrigerator for 1 or 2 hours before serving.

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Mango Chutney

1 teaspoon peanut or canola oil
1/2 red onion, diced
1 tablespoon fresh ginger, minced
1 Granny Smith apple, peeled, cored and diced
1 mango, peeled, seeded and diced
1/4 cup sugar
1/4 cup cider vinegar
1/4 cup raisins

Sauté onion and ginger in the oil, then add the diced apple and let it pick up some color. Add the mango, sugar, vinegar and raisins, then bring to a boil. Reduce the heat and simmer for 5-10 minutes. Let cool.

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MANGO CHUTNEY RELISH

24 c. sliced green mangoes (approximately 16 Hayden or 50 Spanish mangoes)
5 lbs. turbinado or raw sugar
1 handful rock salt
1 qt. cider vinegar
6 pieces of ginger the size of your thumb
1 (1 lb.) box seedless raisins
1 whole head of garlic
8 tiny chili peppers
Put vinegar, chilies, garlic and ginger in the blender and chop.

Add:
1 tsp. cinnamon
1 tsp. allspice
1 tbsp. mustard seed
1 tsp. nutmeg
1 tsp. powdered cloves
3 finely sliced lemons, seeded

Mix this all together with the sliced mangoes, salt, sugar and raisins in a large foil roasting pan. Place in a 375 degree oven and bake for 3 hours, stirring occasionally. Pour into 10 sterilized pint jars and seal. Store in a dry dark place. No need to refrigerate until opened.

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