1red chilisliced (optional: remove seeds and membrane for less heat)
2teaspoonswhole nigella seedsoptional but HIGHLY recommended for incredible flavor
1teaspoonground coriander
1/2teaspoonground cumin
1/4teaspoonturmeric
1/4teaspoonground cardamom
1/4teaspoonground cloves
1/4teaspoonground cinnamon
1/4teaspoonsalt
4-5large mangoesabout 250-300 grams each, peeled and diced
2cupswhite granulated sugar
1cupwhite vinegar
Instructions
Heat the oil over medium-high in a medium stock pot. Saute the ginger, garlic and red chilies for a minute. Add the spices and saute for another minute. Add the diced mangoes, sugar, salt, and vinegar and stir to combine. Bring it to a rapid boil and reduce to medium-low. Steady simmer for 1 hour. 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.
For storage, chutney will keep for a while because of the high acidity content. A conservative time frame would be up to 2 months in the fridge.
Notes
Fun Facts:
Chutney dates back to 500 BC. Chutneys are endless in variety and ingredients, but they generally consist of fruit, vinegar, and sugar cooked down to a reduction. The word “chutney” is derived from the Sanskrit word caṭnī, meaning to lick. In other words, finger-lickin’ good!
Another spice that is in this recipe is nigella, which comes from an annual flowering plant native to south and southwest Asia. Other names for it include black cumin, onion seed and kalonji. It’s hard to describe the flavor of nigella. Wikipedia describes it as “a combination of onions, black pepper and oregano, with a bitterness like mustard seeds.”