Cut mango flesh away from stone, peel and dice. Place garlic, ginger and chilli in mortar. Add coriander and turmeric and crush to paste with pestle.
Heat olive oil in medium pan over medium heat. Add paste and cinnamon and fry for 1min or until fragrant. Add mango, salt, sugar and vinegar, bring to boil and cook for 30mins or until thick and syrupy.
Pour chutney into sterilised jars while still warm. Once cooked, keep chilled for up to 2 weeks.