Chutney is an Indian condiment similar to achar. It is usually served with curry, meat and vegetables. Sweet chutney is used as a spread for crackers or bread as a snack or small meal.
Mango is the most common fruit used for making chutney. It can be served as a condiment for a formal meal or as a dip or spread with tortilla chips or crackers. Mango chutney has a tasty, sweet and sour taste uniquely combined. Our version of chutney slightly spicy asd is best made from small green sour mangos.

Ingredients
420g green and partially ripe mangos, peeled and grated
1 big onion chopped
4-5 cloves garlic, chopped
3 inch ginger piece, chopped finely
1/2 cup raisins
1 piece palm sugar/ gula merah, crushed (or 4 tbp brown sugar)
1-1½ cup granulated sugar (depending on ripeness of mangos)

1 tablespoon mustard seeds or biji sawi
1 tablespoon coriander seeds or ketumbar
½ tablespoon cumin seed or jintan putih
3-4 cloves or bunga cengkeh
1 stick cinnamon/ kayu manis or 1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves (optional)
2 star anise

2 tablespoon chilli powder or paprika powder
2 tablespoon vegetable oil
1 tsp salt

Method
Wash, peel and cut out all the flesh of the mango, then chopped it finely into small pieces or mash it. Alternatively grate the mango and discard the seeds.
Heat the oil in a frying pan or wok, then put in the mustard seed, cumin, coriander, cloves and cinnamon stick. Lightly toast – the seeds will pop and sizzle.
Add the chilli powder, garlic, ginger and onions and fry. Put in the mangos, raisins, salt and sugar, and mix well until mango softens. Remove from heat.
Cool the chutney and when cool you can put it into sterilized jars or sealed bottles.
Serve chutney with your rice meal as a condiment. You can even use add chutney to steam fish.