Mango Chutney Sauce

Prepare the Mangoes

1. Start by peeling and dicing the mangoes. Set them aside.

Cook the Onions

1. Heat a small amount of oil in a medium saucepan over medium heat. Add the finely chopped onions and cook until they become soft and translucent about 5 minutes.

Add the Aromatics

1. Stir in the grated ginger and minced garlic. Cook for an additional 1-2 minutes until fragrant.

Combine Ingredients

1. Add the diced mangoes, brown sugar, apple cider vinegar, ground cumin, coriander, cinnamon, cloves, red chili flakes, and salt to the saucepan. If using raisins, add them as well.

Simmer

1. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for about 30-40 minutes, stirring occasionally. The chutney should thicken and the flavors will meld together.

Finish and Store

1. Once the chutney reaches your desired consistency, stir in the lemon juice. Remove from heat and let it cool. Transfer the chutney to sterilized jars and store them in the refrigerator.