Sweet Mango Chutney

Cut the mango into 1 inch cubes (for chunky chutney, you can keep some pieces about 2 inch). If you are looking for smooth, cut them all the same size.

Using a piece of thin muslin cloth, tie up the spices (broken cinnamon sticks, cloves, cumin and coriander seeds and cardamom) into a bundle. Cook the mango, spices (in the muslin cloth), water, ginger and garlic over medium heat until the mango is tender. Some pieces will disintegrate into the water. Takes about 10 minutes.

Then add the vinegar, sugar, salt and dry chilies. I like to break 1 red chili into flakes and keep 1 whole. If you want and are feeling adventurous you can increase the number of chilies. The sugar requirement may also vary depending on the sweetness of your mango and personal preference. Feel free to reduce or add as per your liking.

Cook for about 30 -35 minutes until the chutney is thickened. Squeeze every bit of chutney that you can from the cloth and discard the cloth packet and spices. Transfer chutney to sterilized jars while still hot. Don’t put the lid, until the chutney cools. It keeps well for 4 weeks in the refrigerator.