Using a large sauté pan, place the oil in the pan on medium heat.
Add the ginger and chilis and sear for 1 minute, add in all the spices, mango, and sugar. Mix together.
Add in the vinegar and bring to a simmer, reduce by half until the mixture has thickened up. About 1 hour.
Once reduced remove from heat and let cool.
To store place in sealable container and hold for up to 2 weeks.
Recipe inspiration from Pragna Parekh