Rhonda’s Spicy Mango Chutney Recipe

Ingredients

• 2 ripe mangoes, peeled and diced
• 1 cup sugar
• 1 cup white vinegar
• 1 onion, finely chopped
• 1 tablespoon grated ginger
• 2 cloves garlic, minced
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon chili flakes (adjust to taste)
• 1/4 teaspoon salt (adjust to taste)

Instructions

1. In a large saucepan, combine the mangoes, sugar, and vinegar. Bring to a boil over medium heat.
2. Add the onion, ginger, and garlic. Stir well and cook for 10 minutes.
3. Add the turmeric, cumin, chili flakes, and salt. Reduce heat and simmer for 30 minutes, stirring occasionally, until the chutney thickens.
4. Remove from heat and allow the chutney to cool slightly.
5. Once cooled, transfer the chutney into sterilized jars, seal them tightly, and store in the refrigerator. The chutney can be stored for up to 2 weeks.