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For the chutney, heat a small saucepot set over medium heat and add the remaining 1 teaspoon oil. Add the onions and cook until translucent, about 3 minutes. Add the mustard seeds and cardamom, and lightly toast for 1 minute. Add the coriander and cumin, and toast for 1 minute. Add the ginger, garlic and jalapenos. Add the sugar and vinegar, and bring the liquid to a simmer until the consistency is thick and syrupy, 5 minutes. Add the mangoes and salt, and cook over medium-low heat, until the mangoes break down but are still firm, about 10 minutes. Remove from the heat and add the lemon juice. Cool the chutney to room temperature.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.