Mango Chutney

Yield: 1 1/2 cups

1 lb green mango (ripe but firm)

1 stick cinnamon (2 inches)

2 whole cloves

1 tsp cumin seeds

1 tsp coriander seeds

2 cardamom pods, cracked

3/4 cup water

1 tsp grated ginger

1 clove garlic, crushed

1/2 cup vinegar

2-3 whole dried red chilies

1 tsp salt

3/4 cup brown sugar

1. Peel the mango and cut the flesh into 1-inch cubes. Discard the pit.

2. Using a piece of cheesecloth, tie up all the spices (cinnamon, cloves, cumin, coriander, and cardamom) into a bundle.

3. In a small pot, cook the mango, spices (in the cheesecloth), water, ginger, and garlic until the mango has become mushy, about 10 minutes.

4. Add the vinegar, dried red chilies, salt, and sugar.

5. Cook for 30 minutes or until the chutney is thickened. Squeeze out the cheesecloth and discard it.

6. Transfer the chutney to a jar while it's still hot. Let cool and keep in the refrigerator for up to 4 weeks.

https://rasamalaysia.com/mango-chutney/