Step 1

Place all ingredients in the whole spice list in a pan and dry roast for 30 seconds until fragrant then remove to a plate to cool.

Step 2

Grind whole spices into a fine powder and sieve it through a fine strainer. Discard the remains.

Step 3

Heat oil in a pan then add the prepared spice mix, ginger, garlic, salt, black pepper, and nigella seeds. Let it sizzle for 2 seconds then add vinegar and sugar. Cook for 5 minutes on medium heat until sugar dissolves. Then add mango slices.

Step 4

Cover and cook chutney for 10 minutes. Then remove the lid and cook for another 10 minutes. Adjust heat as needed and stir frequently after sauce begins to thicken.

Step 5

Fill hot chutney in sterilized jars. (note Let the chutney cool completely then place the lid tightly and store in the fridge. Use a clean dry spoon to serve each time. Chutney can be frozen too.