Add the mangos to a heavy-bottomed pan over low heat. Add the sugar, stirring continuously until there are no more granules. When the sugar has melted, increase the heat until the mixture is at a gentle boil.
Add all the spices and the white wine vinegar. Mix well. Maintain the mixture at a gentle boil - when the mixture is stirred, the base of the pan should be clean. Add a small amount of water if the mixture gets too thick.
Allow cooking for around 5 minutes until the chutney is at your preferred consistency. Add more water if needed. Allow to cool, and then discard the cardamom husks. Ladle into a clean jar and refrigerate.