Makes about 1 quart

INGREDIENTS

For the Chutney Base

3 firm, unripe mangoes

1/2 cup distilled white vinegar

1/3 cup sugar

1 teaspoon salt

1/4 cup raisins

For the Seasoning

1 knob ginger, about the size of your thumb, peeled

1 fresh jalapeño pepper

5 cloves garlic

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon ground turmeric

2 tablespoons canola oil

1 cinnamon stick (3 to 4 inches)

2 whole star anise

PREPARATION

1.    To prepare the chutney base: Peel and cube the mangoes. In a medium bowl, mix the mangoes with the vinegar, sugar, salt, and raisins. Reserve.

2.    To prepare the seasoning: Cut the ginger into small pieces. Seed and roughly chop the jalapeño. Place the ginger in a food processor or blender and puree, adding a small amount of water if necessary; one at a time, add the jalapeño, garlic, cumin, coriander, and turmeric, and puree, to blend everything into a paste.

3.    Heat a large, heavy pot over moderately low heat until hot. Add the oil. Add the seasoning paste, cinnamon stick, and star anise, and cook for 10 minutes, stirring frequently. Stir in the mango mixture, cover, reduce heat to low, and simmer, stirring occasionally, until mango chunks are tender, about 30 minutes. Discard the cinnamon stick and star anise and transfer the chutney to a jar with a lid—a Mason jar is perfect. Allow it to cool, and store covered in the fridge for up to 3 weeks. Or freeze in small freezer bags for a year.