Mango Chutney

Instructions

1. Prepare the mangoes
   Peel and dice the mangoes into 1/2-inch cubes, discarding the pits. You should have approximately 4 cups of diced mango. For best results, use ripe but still firm mangoes that hold their shape when cooked.
2. Toast the spices
   In a large, heavy-bottomed saucepan over medium heat, add the mustard seeds and toast until they begin to pop, about 30 seconds. Add the ground cumin, turmeric, cardamom pods, and cinnamon stick, stirring constantly for another 30 seconds until fragrant.
3. Sauté the aromatics
   Add the chopped red onion to the pan and sauté until translucent, about 3-4 minutes. Add the grated ginger and minced garlic, cooking for another minute until fragrant, being careful not to burn the garlic.
4. Add liquids and sweeteners
   Pour in the apple cider vinegar and add the sugar, stirring until the sugar dissolves completely. Bring the mixture to a gentle boil, then reduce heat to maintain a simmer.
5. Cook the chutney
   Add the diced mangoes, golden raisins, red chili flakes, and salt to the simmering liquid. Stir gently to combine all ingredients. Simmer uncovered for about 30-35 minutes, stirring occasionally to prevent sticking, until the mixture thickens and the mangoes have softened but still retain some texture.
6. Check consistency
   The chutney is ready when it has reduced and thickened to a jam-like consistency. When you drag a wooden spoon across the bottom of the pan, the chutney should briefly hold a path before slowly flowing back together.
7. Cool and store
   Remove from heat and allow the chutney to cool completely. Remove the cinnamon stick and cardamom pods if desired. Transfer to sterilized glass jars and refrigerate. The flavors will develop and deepen over time.