fresh green finger or serrano chilis, seeded and finely chopped
minced fresh ginger
clove garlic, minced
each mustard seeds and coriander seeds, crushed
cardamom pods, seeds extracted and crushed (pods discarded)
Combine mango, sugar, vinegar, onion, raisins, chilis, ginger, garlic, mustard seeds, coriander seeds and cardamom seeds in high-sided skillet or saucepan. Set over medium-high heat and bring to a boil. Reduce to medium heat.
Simmer, stirring frequently to prevent scorching, 20 to 25 min., until thickened and mixture is a jam-like consistency.
Ladle hot chutney into two 1-cup (250-mL) Mason jars. Cool completely; seal with lids. Can be enjoyed immediately or stored refrigerated up to 1 month. Decorate with festive ribbons or strings and tags.
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