Step 1

Peel the skin the mango and cut the flesh into 1 inch cubes. Discard the seed.

Step 2

Using a piece of thin muslin cloth, tie up all the spices (cinnamon, cloves, cumin, coriander, and cardamom) into a bundle. Cook the mango, spices (in the muslin cloth), water, ginger and garlic until the mango has become mushy, about 10 minutes.

Step 3

Add the vinegar, dried red chilies, salt, and sugar. Add more salt and sugar to taste.

Step 4

Lower the heat to simmer and cook for 15-20 minutes or until the chutney is thickened. Squeeze out the chutney sauce from the muslin cloth and discard it.

Step 5

Transfer to the mango chutney to a jar while it's still hot. Let cool and keep in the refrigerator for up to 4 weeks.