Wash, peel and cut mango into cubes. Tip: use large and green (not ripe) mangoes.
Gather all the ingredients: brown sugar (I have used cane sugar), white sugar, salt, red chilli powder, red pepper flakes, cloves (coarsely ground), and water.
In a large bowl combine mango with all the ingredients (cane sugar, white sugar, cloves, red chilli powder, red pepper flakes, salt and water) and let the mix rest for 2 hours, so the mango absorbs the sugar and spice mix. Tip: you can even let the mix soak and marinate overnight, the chutney will be more flavorful.
After the resting time is over, transfer the chutney mix into a pot and let cook on medium heat. Stir the mix frequently so it does not stick to the bottom of the pot. Cook for about 3 hours or until the liquid has reduced to almost 1/3 in quantity and mango is cooked but not overdone. Chutney should have a darker and richer color and thicker consistency and sweet aroma. I have an electric cooking range, if you cook on gas then reduce the flame to low and cook for less time.
Transfer the chutney into a bowl to cool. Store in an airtight container and refrigerate. This chutney should be good for about 2 weeks. Tip: always use a clean and dry spoon for serving.