Mango Citrus Chutney - cooking recipe

Ingredients

2 cups diced peeled ripe mangoes
1 cup cider vinegar
2/3 cup granulated sugar
6 tablespoons minced shallots
4 teaspoons minced peeled ginger
4 teaspoons minced serrano chile
2 tablespoons finely minced mixed citrus peels (lime, lemon, orange)
1/2 teaspoon salt
2 tablespoons oil
1 teaspoon nigella seeds (kalaunji)
1/2 teaspoon fenugreek seeds (methi)

Preparation

In a pan, mix together mango, vinegar, sugar, shallots, ginger, chiles, citrus peel and salt. Bring to a boil over medium heat. Reduce heat slightly to maintain a gentle boil. Cook until reduced to a thick puree, about 15 minutes.
In a small pan, heat oil over medium heat. Add nigella and saute until fragrant, about 20 seconds. Add fenugreek and saute for 10 seconds. Pour oil mixture into chutney and mix.
If canning, ladle hot chutney into two hot 8 oz. canning jars leaving 1/4-inch headspace. Process for 15 minutes in a boiling-water canner. Chutney has a shelf life of one year.
Otherwise transfer chutney to a clean jar and let cool. Store tightly covered in the refrigerator for up to 10 days.