In a large saucepan, heat the white vinegar and sugar over medium heat until the sugar dissolves completely.

Add the chopped mangoes, chopped onion, minced garlic, and grated ginger to the saucepan. Stir well to combine.

In a separate small pan, dry roast the cumin seeds and mustard seeds until they start to pop. Then, grind them into a coarse powder using a mortar and pestle or a spice grinder.

Add the ground cumin and mustard seeds, ground coriander, ground turmeric, chili flakes, salt, ground cinnamon, and ground cloves to the mango mixture. Stir everything thoroughly.

Bring the mixture to a gentle simmer and let it cook for about 30-40 minutes, stirring occasionally. The chutney should thicken and the mangoes should become soft and translucent.

Taste the chutney and adjust the sweetness and spiciness according to your preference. You can add a bit more sugar or chili flakes if desired.

Once the chutney reaches your desired consistency and flavour, remove the saucepan from the heat and let it cool.

Transfer the cooled mango chutney into clean, airtight jars, and store in the refrigerator.