Mango Chutney

Mangoes always seem to pop up in my kitchen. This time around, it’s green mango, aka unripe mango, aka kachi keri — peeled and chopped into little cubes.

Toss the cubes in a cast iron wok with cinnamon, cardamom, star anise, cloves, and sugar.

In the meantime, some gud (jaggery) melts away into bubbly gud’ness. The gold good gud is then poured into the mango mixture.

Allow everything to bubble together until gooey. Top with slivers of saffron for extra shades of gold.

And you’re gud to go! This chutney is so versatile — enjoy it on toast, paratha, with samosa, in sandwiches with salty feta, dolloped on granola, or just enjoy a tasty spoonful straight from the jar. The possibilities are endless.