Mango Chutney (South Indian Kerala Chammanthi Podi)

southindian-kerala-chammanthi This Indian Mango Chutney is also known as chammanthi podi, chatney, chatni, satni, thuvayal, pachhadi,"aachar". In Kerala it is called chammanthi and in Telangana it is called tokku. Thengai chutney, a coconut-based chutney is the one being referred to when only 'chutney' is said. This chutney is fresh, vibrant, and absolutely bursting with flavour, you're going to love this versatile and delicious condiment. Delicious as a sweet and spicy spread or dipping sauce and wonderful added to your curry sauces.

1 Tbsp. neutral tasting cooking oil
2 tsp. fresh ginger, finely minced
2 cloves garlic, finely minced
1 red chili, sliced (optional: remove seeds and membrane for less heat)
2 tsp. whole nigella seeds (optional but HIGHLY recommended for incredible flavour)
1 tsp. ground coriander
½ tsp. ground cumin
¼ tsp. turmeric
¼ tsp. ground cardamom
¼ tsp. ground cloves
¼ tsp. ground cinnamon
¼ tsp. kosher or sea salt
4-5 large mangoes (about 250-300 g each), peeled and diced
2 cups white granulated sugar
1 cup white vinegar

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.

Makes about 2½ pts.

Cook's Notes:

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. Will keep for at least a year.