Indian Mango Chutney

🥘 Ingredients

• vegetable oil 1 Tbsp
• fresh ginger 1 Tbsp
• garlic 2 cloves
• red chili 1
• nigella seeds ½ tsp
• cumin seeds ½ tsp
• ground coriander ½ tsp
• ground turmeric ½ tsp
• ground cloves ¼ tsp
• ground cardamom ¼ tsp
• ground cinnamon ¼ tsp
• mangoes 5 large
• granulated sugar 2 cups
• salt ¼ tsp
• white vinegar 1 cup

1. 1

   Heat the vegetable oil over medium-high in a medium stock pot . Saute the fresh ginger (finely minced), garlic (finely minced), and red chili (finely minced) for 1 minute .
2. 2

   Add the nigella seeds , cumin seeds , ground coriander , ground turmeric , ground cloves , ground cardamom , and ground cinnamon and saute for another 1 minute .
3. 3

   Add the diced mangoes (about 1500 g), granulated sugar (400 g), salt , and white vinegar (240 ml) and stir to combine. Bring it to a rapid boil and reduce to medium-low.
4. 4

   Steady simmer for 1 hour .
5. 5

   Remove from heat and allow it to cool. If you prefer smaller chunks, use a potato masher to mash the mixture to the desired consistency.
6. 6

   For storage, chutney will keep for a while because of the high acidity content. Up to 2 months in the fridge (in a sealed jar) or for several months in the freezer. For best results let the chutney sit for a few days before using to allow the flavors to develop and mellow.