Mango chutney

So I looked at several recipes, brought up savoury memories from two years of living in India and came up with this recipe. It is made with brown sugar, giving it a wonderful syrupy texture and a special taste.

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For one kg of fresh mango (or three medium jars of Chutney)

Preparation
1- Cut one kg of fresh non fibrous mango. Set aside.
2- Place in a small pot: one teaspoon of cumin (seeds or powder), one teaspoon of cilantro seeds, one teaspoon of Garam Masala, and the seeds of seven cardamon pods. Set aside.
3- In a mortar, crush about 4 cm of fresh ginger root and half a clove of garlic. Set aside.
4- Grind the equivalent of one tablespoon of sea or pink salt. Set aside.

Cooking 
1- In a large pan, place 250 ml of white wine vinegar with 200 gr of brown sugar. Place on medium heat and stir constantly until all the sugar as melted. Bring to a boil and reduce the liquid by about one third.
2- In the meantime, toast the spices in the small pan over a high flame. It takes about 2 minutes.
3- Add the spices, the mango pieces, the ginger and garlic, and finally the salt to the vinegar and sugar mixture. Bring to a boil and let it simmer for 40 to 45 minutes. Stir from time to time.
4- About 15 minutes before the cooking is over, add half of a very hot and fresh chili pepper sliced (discard the seeds – I used fresh chile Serrano).

Place in sterilized jar. It should be kept in the fridge once opened and it can last up to six months.

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