Cut mangos in half.  Peel and slice flesh from around seed.  Chop ½-inch pieces.  Combine with remaining chutney ingredients in large saucepan.  Bring mixture to boil; reduce heat and simmer uncovered about 1 hour until the consistency of jam.  Stir occasionally.  Test for thickness by placing a spoonful into freezer for 30 seconds to chill it.  Continue cooking if too thin.  Stir in pistachios; cool and store in covered jar in refrigerator.