PREPARATION

1. Heat 2 tablespoons oil in a pot, add 2 teaspoons minced ginger, 1 1/2 teaspoons minced garlic, 1 teaspoon red chili and stir.
2. Add 1 teaspoon nigella seeds, 2 teaspoons coriander powder, 1 teaspoon cumin powder, 1/2 teaspoon cardamom powder, 1/2 teaspoon turmeric and saute for a minute.
3. Add 600 grams mangoes, 350 grams sugar, 1/2 teaspoon salt, 400 milliliters white vinegar and stir to combine. Bring it to a boil and reduce the heat to medium low.
4. Steady simmer for 1 hour. Remove from heat and allow it to cool.
5. Fill sterilized jar with the chutney and close with sterilized lid.
6. Let sit undisturbed for 24 hours, then store in a dark, cool place. Will keep for at least a year.