Bundle up the spices (cinnamon, cloves, coriander seeds, cumin seeds and cardamom pods) using a piece of muslin cloth.
Heat a pan over a medium fire, add mangoes, bundled spices, water, grated ginger and garlic. Cook for about 10 minutes (stirring occasionally) or until mangoes are tender.
When mangoes are tender add vinegar, sugar, salt and dry chilies. (The amount of chillies and sugar can be changed according to your preference).
Stir for 30 minutes or until the chutney is thickened. Transfer the mango chutney to sterilized jars while still hot and let cool before you seal the jar. It stays well until 4 weeks when refrigerated.