Combine all ingredients in a large saucepan over medium heat, and add an inch or so of water to the bottom to prevent scorching.
Bring to a boil, then reduce heat to a simmer. Stir often, breaking up the mango chunks from time to time, until the chutney is thick and fairly homogeneous, with a just few intact mango chunks; about 40 minutes.
Either refrigerate and keep for up to two weeks, or place into mason jars and use a canning method.
Rinse the bok choy under cold water, making sure to remove all the sand and dirt from between the leaves. Cut the bunches in half.
Heat the butter in a sauté pan over medium-high heat. When it melts, add the bok choy, cut side down. Cook for 3-4 minutes until browned. Using tongs, turn the bok choy over, and garlic, ginger, soy, and stock. Cover and cook for another 2 minutes. Uncover and cook for another 1-2 minutes until most of the liquid has evaporated.