Cut the mango into chunks.
Finely chop the onion and the garlic.
Heat the oil in a pan and fry the mango, garlic and onion. Thinly slice the chilli. Peel and grate the ginger. Add the chilli and ginger to the mango and cook on a low heat for about 30 minutes.
Add the clove and sugar and cook for a further 10 minutes. Season the chutney with cayenne pepper and lemon juice to taste and simmer for about another 10 minutes until thickened to the consistency of jam.
Pour the chutney into a clean jar, cover with cling film and close the lid. Allow to cool and store in the refrigerator.
Tip: Mango chutney makes a delicious topping for cheese on toast!