4 mangoes, almost ripe (about 1kg), peeled and diced small
1 tbsp fresh ginger, minced
1 clove garlic, minced
⅓ cup of water
½ tsp salt
1 tsp cinnamon
1 tsp cumin seeds
½ tsp ground coriander
½ tsp cloves
¼ tsp ground nutmeg
¼ tsp cardamom
Black pepper, to taste
Red chilli flakes, to taste
½ cup vinegar
½ cup of sugar
Heat a large skillet over medium heat.
Spray with cooking spray.
Add the mango, ginger, and garlic.
Cook, stirring often until the mango begins to soften.
Stir in the water and salt, bring to a low simmer, reducing heat if needed.
Add the spices and chilli flakes.
Stir together. Let cook for 5 minutes.
Add the water and vinegar, taste and adjust seasoning as needed.
On low heat, cook for 20-30 minutes, until the chutney has thickened.
Serve warm, or let cool and refrigerate.
Store in an airtight container.
Nutrition Information (per 2 tbsp)
50 calories, 0g fat, 13g carbohydrate, <1 g fibre, <1 g protein.