Step-by-Step Instructions

1. 1.Prepare the Mangoes

   Wash, peel, and cut 500g of raw mangoes into thin slices.

2. 2.Combine Mangoes, Water, and Sugar

   In a pan, add 1 cup of water, the prepared thin mango slices, and 1 cup of sugar.

3. 3.Add Color and Dissolve Sugar

   Add a few drops of yellow food color to the pan. Mix well and cook on medium heat, stirring occasionally, until the sugar dissolves completely.

4. 4.Add Spices

   Add 2 sliced garlic cloves, 1 inch of sliced ginger, 2 whole red chilies, 1/2 teaspoon of cumin seeds, 1 cinnamon stick, 2 green cardamom pods, 1/4 teaspoon of chili flakes, and 1/4 teaspoon of salt to the mixture. Stir to combine all the ingredients.

5. 5.Cook with Nigella Seeds

   Add 1/4 teaspoon of Nigella seeds. Continue to cook the mixture on a low flame for 10 to 12 minutes, stirring occasionally to prevent sticking.

6. 6.Add Dried Fruits and Thicken Chutney

   Add 1/2 cup of golden raisins and 1/2 cup of blanched and sliced almonds. Continue to cook the chutney, stirring constantly, until it thickens to your desired consistency.

7. 7.Add Vinegar and Cool

   Lastly, add 2 tablespoons of vinegar. Turn off the flame and let the mango chutney cool down completely to room temperature.

8. 8.Store the Chutney

   Once the chutney has cooled down, pour it into a clean, sterilized jar. Label the jar and refrigerate it for up to two months to maintain freshness.

9. 9.Serve and Enjoy

   Enjoy the homemade sweet and sour mango chutney with kababs, paratha, dal, or any other dish of your choice.