Cut a 4-inch square of cheesecloth. Place cloves and peppercorns in the center, and form a bundle; secure with kitchen twine. Place bundle in a low sided, 6-quart saucepan. Add vinegar, red onion, crushed red-pepper flakes, salt and sugar. Set over medium high heat, and bring to a boil. Reduce the heat to medium low, and simmer mixture 15 minutes.
Add ginger, lime zest, lime juice, and mangos; combine. Continue cooking until mangos begin to soften and liquid has thickened, about 40 minutes. Remove pan from heat.
Transfer chutney immediately to jars. Alternatively, transfer to a large bowl set over an ice bath to chill; store in an airtight container, refrigerated, up to 4 weeks.
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