Mango Date Chutney with Bengali Flavors

Makes about 2 cups of chutney.  Can also be frozen for up to 3 months in air-tight containers.

This chutney pairs wonderfully with spicy curries.  Especially meat-based curries.  It is equally delicious with cheese and crackers or a simple Indian papad (papadum--a crisp circular cracker-like snack usually made from some type of lentil flour).  

Ingredients:

• 2 large, ripe mangoes- diced
• 1/2 cup to 3/4 cup sugar (use your judgement.  Depends on how sweet your mangoes are).
• 6 dates, pitted and diced
• 1 lime, zest and juice
• 1 tbsp. sunflower oil (may substitute oil of your choice--although I don't recommend olive oil)
• 1/2 tsp. panch phoron
• 1 cinnamon stick
• 5 whole cloves
• red chili powder, to your taste (I use approximately 1 tsp.)
• 1 heaping tbsp. garlic-ginger paste (or 1/2 tbsp. minced, fresh ginger and 1/2 tbsp. minced, fresh garlic)
• 1/4 c. distilled white vinegar
• water, as needed
• pinch of salt 

Directions:

• Combine the diced mango, diced dates, lime zest, lime juice and sugar in a large bowl and stir to combine.  Set aside for 30 to 60 minutes (or overnight if kept in the fridge).
• After the fruits have released their juices, heat some oil in a pan over medium-high heat and tip in the panch phoron, cinnamon and cloves.  Once the spices begin to pop, toss in the chili powder and dried, red chilies--if using.  Stir everything together and once the spices no longer smell raw, add the garlic-ginger paste to the pan.
• Cook the garlic-ginger until they no longer smell raw, for about a minute.  Once the garlic-ginger is cooked, add the vinegar to the pan and stir everything together.  Tip in the mango mixture and stir to combine.  
• Bring the mixture to a boil and then reduce the heat to medium.  Cook the chutney for 45 to 60 minutes--stirring often--or until thickened.  Remove from heat.
• If the chutney becomes too thick, add a little water.  Start with 1/4 cup and add as needed.  Toss in a pinch of salt...and you're done!