Indian Mango Chutney

🥘 Ingredients

• cooking oil (neutral tasting)
  1 Tbsp
• fresh ginger
  2 tsp
• garlic
  2 cloves
• ground cardamom
  1/4 tsp
• ground cinnamon
  1/4 tsp
• ground cloves
  1/4 tsp
• ground coriander
  1 tsp
• ground cumin
  1/2 tsp
• mangoes
  5 large
• red chili
  1
• salt
  1/4 tsp
• turmeric
  1/4 tsp
• white granulated sugar
  2 c
• white vinegar
  1 c
• whole nigella seeds
  2 tsp

🍳 Cookware

• medium stock pot
• potato masher
• blender stick
• sealed jars
• jars

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}.

   cooking oil (neutral tasting): 1 Tbsp, fresh ginger: 2 tsp, garlic: 2 cloves, red chili: 1
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.

   whole nigella seeds: 2 tsp, ground coriander: 1 tsp, ground cumin: 1/2 tsp, turmeric: 1/4 tsp, ground cardamom: 1/4 tsp, ground cloves: 1/4 tsp, ground cinnamon: 1/4 tsp
3. 3

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

   mangoes: 5 large, white granulated sugar: 2 c, salt: 1/4 tsp, white vinegar: 1 c
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.