gluten-free, Indian, vegan, vegetarian
chutney, condiment, Gluten-free, mango, mango chutney, Vegan, vegetarian
fresh ginger root
apple cider vinegar
Peel and chop the mangoes.
Remove the pits from the dates and chop.
Mince and mash the garlic.
Peel the ginger root and chop finely.
Place all of the ingredients into a medium-size saucepan.
Simmer on low heat until the mango is very soft for about one hour.
Stir often because as the mixture reduces, it becomes thick and can stick to the bottom of the pot and burn.
When finished cooking, if there are still big chunks of mango, break them up with a fork.
Cool and serve the mango chutney with your favorite curry!
The mango chutney will keep well in the refrigerator for 4 to 6 weeks.