Mango chutney

Ingredients:

• 4 mangoes, peeled, cored and sliced ​​(green is fine)
• 2 jalapeno peppers, seeded and diced
• 1 tbsp vegetable oil plus 1/4 cup vegetable oil
• 1 onion, finely diced
• 1/2 tsp whole cumin seeds
• 1/4 tsp ground cloves
• 1 teaspoon ground cinnamon
• 1 teaspoon ground coriander
• Juice of 2 limes
• 1/4 tbsp. rice wine vinegar
• 2 tablespoons chopped ginger
• 1 cup Demerara brown sugar

Preparation:

1. Heat oil in a skillet and sauté the onion for 4 minutes. Add the jalapeño pepper and cumin seeds and sauté until fragrant. Add the cloves, cinnamon, and coriander. When fragrant, add the mango. Bring to a boil, reduce heat, and cook until the mango is soft.
2. Add lime juice, rice wine vinegar, 1/4 cup vegetable oil, grated ginger, and demerara sugar, and bring back to a boil. Reduce heat and simmer for 1 hour, stirring occasionally, until the chutney thickens. Pour into hot, sterilized jars and seal when cool.