Simple Sweet Fresh Mango Chutney

Start by preparing your mangoes. I've learned the easiest way to peel and dice mangoes is by using a sharp knife and cutting down on either side of the pit. Then, simply scoop out the pulp and chop it into small cubes.

Combine all ingredients - mangoes, sugar, onion, vinegar, garlic, ginger, turmeric, cinnamon, cloves, nutmeg, and salt - in a large non-reactive pot. From my experience, it's best to use a stainless steel pot as reactive pots can interfere with the taste and color of your chutney.

Over medium-high heat, bring the mixture to a boil. Stir occasionally to ensure that sugar dissolves completely. This stage is important as any undissolved sugar can crystallize and ruin the consistency of your chutney.

Once your mixture has reached a boil, reduce the heat to low and let it simmer, uncovered, for about 90 minutes. Stir occasionally to prevent the chutney from sticking at the bottom of the pot.

The chutney is ready when it thickens to a jam-like consistency and the mangoes are tender - another tip from my kitchen to yours, your chutney will thicken more as it cools, so don't worry if it seems a bit runny while it's still hot.

Allow the chutney to cool. Once it has reached room temperature, spoon the chutney into clean, sterilized jars, and store them in the refrigerator.