Mango Chutney

1. 1

   In a medium saucepan, heat the oil over medium high heat until hot.

2. 2

   Saute the onion and garlic in the oil with 1/2 teaspoon salt and 1/4 teaspoon pepper until golden, about 6 minutes.

3. 3

   Stir in the mustard, coriander, bay and chile and cook until fragrant and mustard seeds begin to pop and crackle, about 3 minutes more.

4. 4

   Stir in the mango, vinegar, and sugar and bring to a boil.

5. 5

   Boil the chutney until thickened, 10 to 12 minutes.

6. 6

   Let cool to room temperature, season with salt and serve.

No additional tips available.