Combine the mango, onion, vinegar, sugar, ginger, cumin, coriander, mixed spice, and cloves in a large heavy-based saucepan. Bring to a boil over high heat, then simmer on medium-low for 1 hour until the mixture thickens. Remove from heat.
Divide the hot chutney among warm sterilized jars, seal them, and invert for 2 minutes. Then, turn them upright and let them cool completely.