Spicy Mango Chutney

Ingredients

Ripe mangoes

3 cups, diced

Onion

1 medium, finely chopped

Garlic

2 cloves, minced

Ginger

1 tablespoon, grated

Apple cider vinegar

1/2 cup

Brown sugar

1/4 cup

Raisins

1/4 cup

Salt

1 teaspoon

Red chili flakes

1 teaspoon (adjust to taste)

Cumin seeds

1 teaspoon

Mustard seeds

1 teaspoon

Oil

2 tablespoons (for cooking)

Instructions

1. In a large saucepan, heat the oil over medium heat.
2. Add the mustard seeds, cumin seeds, and red chili flakes. Cook until the mustard seeds start to pop, about 1-2 minutes.
3. Add the chopped onion, minced garlic, and grated ginger. Sauté until the onion becomes translucent, approximately 5 minutes.
4. Stir in the diced mangoes, brown sugar, raisins, apple cider vinegar, and salt. Mix well to combine all ingredients.
5. Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for about 30 minutes, stirring occasionally, until the chutney thickens.
6. Remove the chutney from heat and let it cool completely.
7. Transfer the chutney to sterilized jars and store in the refrigerator. It can be kept for up to 2 weeks.
8. Serve chilled as a condiment with your favorite Indian dishes, grilled meats, or as a spread on sandwiches.