Combine vinegar, lemon juice and sugar and heat until the sugar is completely dissolved and the mixture starts to bubble (2 to 3 minutes).

In the meantime cut the mango into cubes and finely chop the onion.

Add mango, chopped onion, grated garlic and spices to the pan on low heat.

After a couple of minutes start rougly mashing the mango chops with a mash potato tool.

Cook on low heat until sticky, stirring every now and then (it will require about 30 minutes).

Transfer the chutney in sterilised jars, leaving 1 cm from the top. Close with lid and place the jars upside down, in order to create the vacuum, and allow them to cool completely (skip this step if you're planning to use up the chutney within a week).