Heat avocado oil over medium heat, then add garlic, onion, and ginger to the pan. Sauté until aromatic (about 5 minutes).
Transfer onions, ginger and garlic to a large pot. Add remaining ingredients (white vinegar, coconut sugar, mustard seeds, cumin, red pepper flakes and cinnamon) and stir until combined. Simmer over low heat, stirring occasionally for 45 minutes. Remove from heat, allow chutney to cool, and then transfer to a mason jar. Enjoy warm or cold.
In a large saucepan heat coconut oil over medium heat. Whisk eggs, almond milk, and cinnamon in a large shallow bowl. Dunk each slice of bread in egg mixture until evenly coated. Transfer bread to the pan and cook until golden (about 4 minutes on each side). Transfer French Toast to a plate and top with mango chutney, coconut cream and maple syrup. Enjoy!