Ingredients

• 1 tablespoon vegetable oil, plus 1/4 cup vegetable oil
• 1 onion, small dice
• 2 jalapenos, seeded and diced
• 1/2 teaspoon whole cumin seeds
• 1/4 teaspoon ground cloves
• 1 teaspoon ground cinnamon
• 1 teaspoon ground coriander
• 4 green mangoes, peeled, cored, and sliced
• 2 limes, juiced
• 1/4 cup rice wine vinegar
• 2 tablespoons ginger, minced
• 1 cup Demerara sugar

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Instructions

1. Heat oil in saucepan and saute onions for 4 minutes. Add jalapenos and cumin seeds and saute until fragrant. Add the cloves, cinnamon, and coriander. When fragrant, add the mangoes. Bring to a boil, reduce to simmer and cook until mangoes are soft. Add the lime juice, rice wine vinegar, 1/4 cup vegetable oil, minced ginger, and Demerara sugar and bring back to a boil. Reduce heat and simmer for 1 hour, stirring occasionally until chutney is thick. Pour into hot and sterilized jars and seal when cold.