Indian Mango Chutney

Ohlalala! Mango Chutney. What should I say? You tell me. As far as I know, a favourite? Am I right or you want to out-rightly tell me I am wrong? Up to you really. I am not in the mood for arguing or changing your opinion, but I think I am right. I believe I am. I know, unless for whatever reason, generally mango chutney is selleable (Mango Coconut Jelly, Mango Mocktail, Mango Cheesecake, Mango Cucumber Salad, Mango Prawn Curry & Mango Coconut Cake). Obviously, we Indians tend to make more often than others? For our vegetarian meals or why not? You can pair Mango Chutney alongside other many side dishes and mains (Beans Thoran, Bitter Gourd Sambar, Aloo Gobi, Tapioca Stir Fry & Lamb Kofta Curry). Alright. Let's make. Listed below are the ingredients for this tangy, spicy and much looked forward to Indian Mango Chutney.

Ingredients
2 medium size mangoes - sliced into medium size pieces with the skin on.  The seeds can be added too.
I large red onion - chopped
1/2 inch ginger - chopped
1 tsp turmeric powder
1 tsp cumin seeds
1 cinnamon stick - broken
2 tsp plain chili powder
1 tbsp sugar
1 tbsp thick tamarind juice
2-3 sprigs curry leaves
2 tbsp oil
Salt for taste

Method
When oil is heated, sauté onion, ginger, cumin seeds and cinnamon.
Add mango and the rest of the ingredients except curry leaves.
Pour in 1/4 cup of water.
Cook to soften mango, depending on how soft and mushy you prefer.
If you like a mushy type, add more water.
Lastly add curry leaves, stir and remove from heat.