Mango Chutney

This is delicious but very tart chutney. If you would like more of a sweet/sour flavor, add more sugar.

Ingredients for Mango Chutney

• 3 lbs (1 ½ kg) green mangoes.
• Salt.
• 6 tablespoons (2 ½ oz or 75 g) sugar.
• 1 ½ cups (12 fl oz or 350 ml) water
• ¾ teaspoon (3 g) cayenne pepper.
• ½ teaspoon (2 ½ g) kalonji.
• ½ teaspoon (2 ½ g) peppercorns, coarsely crushed.
• 1-in (2 ½-cm) stick cinnamon.
• 6 cloves.
• 2 cardamom pods.
• 2 bay leaves.
• 4 tablespoons (2 oz or 60 g) golden raisins.
• 3 cloves garlic.
• 3 tablespoons (1 ½ fl oz or 45 ml) distilled vinegar.

Method to make Mango Chutney

1. Peel and cut the mangoes into 1-in (2 ½- cm) pieces.
2. Scrap off as much flesh from the seeds as possible, and then discard the seeds.
3. Toss the mango pieces with the salt and let stand, uncovered, at room temperature for 2 hours.
4. Pat the pieces dry with a towel.
5. Bring the sugar and water to boil in a large saucepan over high heat.
6. Reduce the heat to low and add all the ingredients except the vinegar.
7. Cover and cook until mango pieces are tender and the sauce is thick, about 20 to 25 minutes.
8. Remove from the heat and let cool.
9. Remove the bay leaf, cinnamon stick, and cardamom pods, then mix in the vinegar.
10. This chutney should last about a month in an airtight container in the refrigerator.