1Red chili , mincedRemove seeds and membrane for less heat
1/4tspGround cinnamonor a 2" stick cinnamon
1/2tspWhole nigella seeds optional
2Large mangoes peeled and diced, or 2 cups frozen, diced
3/4cupWhite granulated sugar
Heat the oil over medium-high in a medium pot. Saute the ginger, garlic and red chilies for about one minute. Add the spices and saute for another minute. Be careful not to burn them.
Add the diced mangoes, sugar, salt, and vinegar and stir to combine. Bring it to a boil and reduce to medium-low. Simmer partially covered for 1 hour.
Remove from heat and allow it to cool.
For storage, I store mine in a ball jar. Any glass jar will work, just don't use metal. The chutney will keep up to 2 months in the fridge if it lasts that long!
Note: If using cinnamon stick, remove it before serving.
The consistency of your finished chutney will depend on how you cut your mango. If you like it small, relish like, dice the mango into 1/4 inch pieces, larger if you like it really chunky. If you like the smaller cut, you can make sandwich spreads with it by mixing it with mayonnaise. Makes a good dip for Naan bread too!
Of course you can Spice it YOUR way and add more chile pepper, or less if you'd just like it sweet. In a pinch, you can substitue crushed chile pepper flakes, but I love the freshness of the whole chile.