Mango Chutney

Ryan and I made this chutney to go in the Sweet and Sour Balti Chicken I can't shut up about. But it was so good on saltines that we almost weren't able to save any for the curry. It's a little bit spicy and mangoey sweet, which goes well with a mild saltine. This chutney actually gets better after sitting for a day or so.

Mango Chutney
This recipe is adapted from the humbly named Best Ever Indian Cookbook.

4 T. malt vinegar (we used red win vinegar)
1/2 t. dried red chillies
6 cloves
6 peppercorns
1 t. roasted cumin seeds
1/2 dried onion
salt, to taste
3/4 c. sugar
1 lb. green (unripe) mango, peeled and cubed
2-in. piece fresh ginger root, thinly sliced
2 garlic cloves, finely chopped

In a medium pan, combine vinegar, chillies, cloves, peppercorns, cumin, onion, salt, and sugar. Over low heat, simmer about 15 minutes.

Add the mango, ginger, and garlic. Simmer until mango is soft and most of the vinegar has evaporated. Allow to cool before eating. Store in refrigerator.