Put the vinegar, cloves, peppercorns, dried chillies, cumin seeds, mustard seeds and sugar into a saucepan and heat through on a low heat string to dissolve the sugar and let the flavours infuse. Once the sugar has dissolved keep the pan on the low heat simmering for 15 to 20 minutes to allow the flavours to develop.
Meanwhile slice and dice the mangos (leave the skin on), ginger, lemon peel and garlic. Add these to the pan and put the lid on the pan over a low heat. Let the chutney bubble for about 45 minutes and then check to see if the mango has softened. Once the mango has softened, remove the lid from the pan and let the chutney bubble until the sauce has thickened and the liquid evaporated. Season with salt and pepper to taste.
Wash your jam jars and lids in hot soapy water then rinse and place wet onto a baking tray. Bake at 140 degrees C until dried (if using Kilner jars boil the seals in hot water as the oven will damage them). Remove from the oven.
Pour the chutney into the jars, seal and leave to cool. The chutney is ready to eat now but the favour is enhanced over time so the longer you can resist opening a jar the better. I try and leave my chutney a minimum of 4 weeks before opening.