To make the chutney, in a large, heavy, nonreactive saucepan over medium-high heat, combine the mangoes, vinegar, sugar, cranberries, shallots, ginger, garlic, mustard seeds and red pepper flakes. Bring to a simmer, then reduce the heat to low and simmer, uncovered, stirring occasionally, until thickened, at least 1 hour. While the chutney is simmering, start the meatballs.

To make the meatballs, in a stockpot over high heat, bring the stock to a boil. 

Meanwhile, in a large bowl, combine the sausage, panko, Pickapeppa sauce, Worcestershire sauce, nutmeg and egg and mix thoroughly. Form the meat mixture into bite-size balls, each about 1 inch in diameter.

Working in batches, drop the meatballs into the boiling stock and cook for 10 to 15 minutes, depending on their size. Drain on paper towels.

When the chutney has thickened, add the meatballs and heat through. Serve warm.

Both the chutney and the meatballs can be made ahead and refrigerated. Just before serving, combine them in a covered casserole dish or Dutch oven, place in a preheated 350°F oven and bake until heated through.