Homemade Mango Chutney with Goat Cheese

From America's Test Kitchen Menu Cookbook
1 pound frozen chopped mangoes, thawed (2 1/2 cups)
1 tablespoon unsalted butter (or vegetable oil)
1 red onion, chopped fine
Salt and pepper
1/2 teaspoon dry mustard
1/4 teaspoon ground ginger
1/8 teaspoon ground cinnamon
Pinch ground cloves
2 garlic cloves, minced
6 tablespoons light brown sugar, plus extra as needed
1 cup water
1/4 cup raisins
2 tablespoons white vinegar
1 10 ounce log goat cheese

Pulse mangoes in food processor to 1/4 inch chunks, about 6 pulses. Melt butter or heat oil in medium saucepan over medium heat.  Add onions,1/2 teaspoon salt,mustard, ginger, cinnamon, and cloves and cook until onion is softened, about 5 minutes.
Stir in garlic and cook until fragrant, about 30 seconds. Stir in mangoes and sugar and cook until mangoes release their liquid and mixture thickens, 6 to 8 minutes.  Stir in water, raisins, and vinegar and simmer, stirring occasionally, until thickened, about 12 minutes.
Off heat, season with salt, pepper and additional sugar if needed.  Transfer to a serving bowl and refrigerate until cold, at least 2 hours and up to 4 days.  Serve chutney, with spoon or spreader, alongside goat cheese.