Peel and dice the mango flesh into small cubes. 1.5 kg mango will yield about 1 kg mango flesh.
1½ kg mango
In a large saucepan, combine the white wine vinegar and sugar.Bring to a simmer over low heat, stirring until the sugar dissolves.
350 g sugar, 300 ml white wine vinegar
Add the garlic, ginger, nigella seeds, cinnamon stick, cloves, turmeric, chilli powder, salt, black pepper, diced mango and the roasted spice powder to the saucepan and stir well.
2 tsp nigella seeds, 1½ tsp cumin seeds, 1 tsp coriander seeds, 1 tsp fenugreek seeds, 6 cardamom pods, ½ tsp turmeric, ½ - 1 tsp chilli powder, 1½ tsp salt, ½ tsp black pepper, 3 cloves garlic, 5 cm ginger, 1 inch cinnamon stick, 8 cloves
Simmer the mixture for 50 minutes to an hour over low heat, stirring every 10 minutes to prevent it from catching at the bottom.
When the chutney has thickened. pour the mango chutney into sterilised jars and seal. Allow to cool before storing at room temperature.
Serve with your favourite Indian dishes or as a condiment for poppadoms. Enjoy!