Indian Mango Chutney

🥘 Ingredients

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

1. 1

   Heat cooking oil (neutral tasting) over medium-high in a medium stock pot . Sauté fresh ginger (finely minced), garlic (finely minced), and red chili (sliced) for about {1%minute}.
2. 2

   Add whole nigella seeds , ground coriander , ground cumin , turmeric , ground cardamom , ground cloves , and ground cinnamon . Sauté for another {1%minute} to coax out the flavors.
3. 3

   Add diced mangoes (about 1500 g), white granulated sugar (400 g), salt , and white vinegar (240 ml). Stir well to combine.
4. 4

   Bring the mixture to a rapid boil, then reduce the heat to medium-low. Maintain a steady simmer for {1%hour}.
5. 5

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

   Store in sealed jars in the fridge for up to 2 months or in the freezer for several months. For best results, let the chutney sit for a few days before using to allow the flavors to develop and mellow.
7. 7

   Canning (Optional): Pour the hot mixture directly into sterilized jars and process in a water bath for {10%minutes}. Let sit undisturbed for 24 hours, then store in a dark, cool place for up to a year.