Wash and peel the mango and either grate it or chop it into fine cubes
Chop the red chilies into as small chunks as possible
Transfer the mango chunks, grated ginger and chilies to a microwave dish (if if do not have a microwave, then use a non stick wok or saucepan.
Add the sugar and salt to the mixture and stir gently.
Cook the mixture until it’s soft and resembles jam stirring it after every two minutes. Use a potato masher to mash any large chunks of mango. The mixture will start to look like a runny jam. Keep it to cool and prepare the tempering.
For the tempering (Tadka). Heat the oil and add the cumin seeds, cinnamon and pepper cones. Once the cumin goes dark, add it to the mango and chili mixture and stir well.
Allow to cool and store in an airtight jar in the fridge. Enjoy this with any Indian thali or even as sandwich filling. The chutney will last for a week to 10 days.
How hot do you like your chutney?Here are some more chutney recipes for you to try out . Watch out they may be very hot in taste: