Heat 1 teaspoon Oil in a large pan over a low heat. Add 1 Onion and cook for 5 minutes.
Add 1 teaspoon Garlic and ginger paste. Cook for a further minute.
Add 1 teaspoon Garam masala, 0.5 teaspoon mustard seeds and 1 pinch Red chilli flakes (if using). Season with a little salt and cook for 2 minutes.
Add 2 Large mangoes, 200 g Sugar and 125 ml Distilled white vinegar.
Simmer uncovered for an hour. Mash any of the larger mango chunks with the back of a wooden spoon or potato masher.
Notes
Traditionally, a mango chutney recipe would have nigella seeds. But we didn't have any and we wanted to make this with mostly ingredients people already had. But, feel free to add them in.
We love a really thick and chunky chutney. However, if you wanted it smoother, then you could blend it.
If you want to give these as gifts, then you will need to store them in sterilised jars.
Try to let the chutney sit in the fridge for a few hours before servings, as it allows time for the flavours to come together.