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Delicious as sweet and spicy spread or dipping sauce and wonderful added to your curry sauces!
15 min
Prep Time
1 min
Cook Time
Total Time
80
Servings
Heat the oil over medium-high in a medium stock pot. Saute the ginger, garlic, and red chilies for a minute. Add the spices and saute for another minute. Add the diced mangoes, sugar, salt, and vinegar and stir to combine. Bring it to a rapid boil and reduce to medium-low. Steady simmer for 1 hour. Remove from heat and allow it to cool. If you prefer smaller chunks, use a potato masher to mash the mixture to the desired consistency.
For storage, chutney will keep for a while because of the high acidity content. A conservative time frame would be up to 2 months in the fridge (in a sealed jar) or for several months in the freezer. Canning Instructions (for even longer shelf-life): Pour the hot mixture directly into sterilized jars and process in a water bath for 10 minutes. Let sit undisturbed for 24 hours, then store in a dark cool place. Yield about 8 pints.