Sweet Mango Chutney

• 2 lbs (1 kg) green (unripened) mangoes
• 3 tbsp (45 mL) salt
• 1 3/4 cups (425 mL) granulated sugar
• 1 large head garlic, cloves peeled and lightly smashed
• 1 tbsp (15 mL) cayenne pepper
• 1 tsp (5 mL) ginger powder
• 1 tsp (5 mL) nigella seeds (kalaunji)
• 1 tsp (5 mL) cumin seeds
• 1/2 tsp (2 mL) black peppercorns
• 1/2 cup (125 mL) cider vinegar, divided

1. Peel mangoes.
2. Holding each vertically with stem end up, slice down both sides with a very sharp knife, as close to the seed as possible.
3. Lay each side on a board, flat side down, and cut into 4 long pieces.
4. Cut the fleshy portion along both sides of the pit and discard pit.
5. Place mango slices in a glass or non-reactive dish.
6. Sprinkle with salt and rub in well with fingers to coat pieces.
7. Cover and set in the sun for 3 to 4 hours.
8. Drain mangoes and set aside.
9. In a saucepan over low heat, dissolve sugar in 1/2 cup (125 mL) water.
10. Add mangoes, garlic, cayenne pepper, ginger, nigella and cumin seeds and peppercorns.
11. Increase heat to medium-low and cook, stirring occasionally until mixture thickens, 15 to 20 minutes.
12. Do not mash mango slices.
13. Add 1/4 cup (50 mL) of the vinegar and stir gently.
14. When absorbed, stir in remaining vinegar.
15. Cook for 2 minutes longer or until absorbed.
16. Let cool to room temperature and store in a bottle.

green, salt, sugar, head garlic, cayenne pepper, ginger powder, nigella seeds, cumin seeds, black peppercorns, cider vinegar

Taken from www.cookstr.com/recipes/sweet-mango-chutney (may not work)