1/2tspPanch PhoranAn Indian spice blend, or you can use equal parts mixed of ground cumin, ground fennel, ground mustard, and fenugreek
2mediumSemi-ripe MangoesPeeled, seeded, and finely chopped
1tbspFresh GingerGrated
1/4 tspRed Chili Powder
2tbspJaggery or White Sugar
1/8tspGaram Masala
1/2tsp Ground Cloves
Instructions
In a medium skillet, heat the oil over medium high heat. Add the panch phoran (or spice mix) and fry gently while stirring until fragrant - 1 to 2 minutes
Add the ginger and cook for another minute.
Add the mango, red chili powder, garam masala, and he cloves. Stir and simmer for 1 to 2 minutes.
Next add the jaggery or sugar and stir to cook 2-3 more minutes. Don't overcook, as the mixture will become thick.
Transfer the mango chutney to a serving bowl and serve warm or room temperature as a dip or spread.
Notes
You can store the chutney in an air tight container in the refrigerator. It will keep 2-3 days.