Heat the mango slices in a pan with small amount of water to make them soft. Add the sugar and mix well.
Tie garlic, ginger, red chilli powder and garam masala powder loosely in a muslin cloth and place in the pan.
Mix well and cook, on medium heat, till it reaches a jam consistency.
Add vinegar, salt and cook for five minutes. Remove the spice bag, cool and store the chutney in sterilised glass bottles.
Raw mangoes can also be used to prepare the chutney. Tip: To sterilise the bottle, rinse them with boiling water and dry them. Alternatively you can heat them in boiling water bath on medium heat for fifteen minutes, then dry and use them. f