Makes 2 cups
4 green unripe mangoes (about 3 pounds), peeled and cut into 2-inch pieces
2 cups cider vinegar
1 (2- inch) cinnamon stick
¼ teaspoon cloves
2¼ cups brown sugar
1/8 teaspoon mustard seeds
1/8 teaspoon cumin seeds
1 dried red chili, broken into small pieces or 1 crushed dried red chili
1. Combine the mangoes, cider vinegar, cinnamon, cloves, and brown sugar in a heavy 4-quart pot and boil over medium heat for 10 minutes. Stir the ingredients and then reduce the heat to low. Allow to the mangoes to cook until soft and most of the liquid evaporates, about 1 ½ hours. The mixture will become thick and jam-like when done.
2. Meanwhile, place a small frying pan over medium heat. Add the mustard seeds, cumin seeds, and dried chili to the dry pan. Immediately cover with a splatter screen to prevent the mustard seeds from popping out of the pan. When the mustard seeds stop popping, after a few seconds, remove the screen and cook the spices until the chili darkens, about 1 to 2 minutes. Remove from the heat.
3. Pound the spices to a powder in a mortar with a pestle. Add the ground spices to the mango mixture and stir well. Cook for 1 minute. Remove from the heat. Store the chutney into a glass jar and refrigerated for 2 weeks. Serve at room temperature.