Mango Chutney

ingredients:

2 medium mangoes

1/2 cup sugar (varies depending on the sweetness of mangoes)

1 teaspoon chili powder

1 teaspoon sea salt

1 tablespoon ginger puree

1 whole cinnamon stick

4 to 5 green cardamom pods

2 teaspoons mustard oil

1 teaspoon kalonji seeds

1 stalk kari leaves, minced

makes 2 cups

instructions

Peel and dice the mangoes into 1/2-inch chunks.

Combine in a stockpot with sugar, chili powder, salt, ginger, cinnamon, cardamom, and 1/2 cup of water and bring to a boil on low heat.

Simmer for 10 to 15 minutes or until the mango turns translucent. Turn the heat off.

In a small frying pan, heat the mustard oil and pop the kalonji seeds and kari leaves. Add to the chutney.

notes & variations

• Substitute the mango with stone fruits (such as peaches, nectarines, or apricots).

• Keep refrigerated in an air tight container and enjoy for the next few days! Try spreading some on your morning toast with a fried egg — this chutney is incredibly versatile.

Also in Recipes