Ingredients:

  • 4 cups ripe but firm mangoes, peeled and diced
  • 1 medium red onion, finely chopped
  • 2 cloves garlic, minced
  • 1 inch ginger, peeled and grated
  • 1-2 red chilies, finely chopped
  • 1 cup apple cider vinegar
  • ¾ cup granulated sugar
  • ¼ cup brown sugar
  • 1 teaspoon mustard seeds
  • ½ teaspoon ground turmeric
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground cinnamon
  • Pinch of ground cloves
  • ½ teaspoon salt
  • ¼ cup water

Instructions:

  1. Chop the vegetables to the exact specifications. Dice the mangoes, finely chop the onion and chilies, mince the garlic, and grate the ginger.
  2. Heat a splash of oil in the saucepan over medium heat. Add the mustard seeds and cook until they start to pop. Then, add the onion, garlic, ginger, and chilies. Sauté until softened and fragrant (about 5-7 minutes).
  3. Toss in the diced mangoes, turmeric, cumin, cinnamon, and cloves (if using). Stir to combine.
  4. Pour in the apple cider vinegar, granulated sugar, brown sugar, and salt. Bring to a simmer, then reduce the heat to low and cook gently, stirring occasionally, until the mangoes are soft and the chutney has thickened (about 45-60 minutes).
  5. Taste the chutney and adjust the sweetness, salt, or spice level as needed. If the chutney is too thick, add a little water to loosen it.
  6. Sterilize the glass jars according to standard procedures, whether in boiling water or a hot oven.
  7. Carefully spoon the hot chutney into the sterilized jars, leaving about ½ inch of headspace. Seal the jars tightly.
  8. For longer shelf life, process the jars in a boiling water bath for 10 minutes. (If you're unsure about canning, just refrigerate the chutney – it'll still be delicious, just not shelf-stable.)
  9. Let the jars cool completely before storing them in a cool, dark place.