Mango Chutney

INGREDIENTS

2 tbp oil

2 tsp ginger minced

2 tsp garlic minced

1 stick cinamon

8 cloves

1 tsp red chili

1 tsp nigella seeds

2 tsp coriander powder

1 tsp cumin powder

½ tsp cardamom powder

½ tsp turmeric

600 g mango

150 g sugar

200 g apple cider vinegar

½ tsp salt

METHOD

Heat oil in a pan, add the spices and sauté for a minute

Add the rest of the ingredients

Bring to a boil and reduce the heat to medium low.

Steady simmer for 1 hour. Remove from heat and allow it to cool.

Fill sterilized jar with the chutney and close with sterilized lid.

Let sit undisturbed for 24 hours, then store in a dark, cool place.

Will keep for at least a year.