2 raw green cooking mangos peeled and shredded (about 3 cups of shredded mango)
2 tablespoon oil
1 teaspoon nigella (onion seeds or kalonji)
4 whole dry red chilies
About 1 tablespoon thinly sliced ginger
About 2 tablespoons golden raisins
1/2 teaspoon chili powder
2 teaspoons salt
1 cup sugar

Wash and dry the mangos, peel the skin of the mango and shred the fruit.
Heat oil in a sauce pan over medium heat.
Add nigella (kalonji) and whole red chili, stir for few seconds.
Add raisins and stir for few seconds. Then add remaining ingredients shredded mango, sliced ginger, chili powder, salt and sugar. Mix it well.
After mango mix comes to a boil put the lid on and turn down the heat to low medium.
Let it cook for about 10 minutes or until mangos are tender, do not let the mango become mushy.
Chutney is ready and has a very nice color.
After chutney has cooled down, you can store it in a glass jar.
For longer shelf life, keep it refrigerated and it will last for months.

It is very important to get the right mangos for chutney. You need to use cooking mangos which are different than the mangos we eat. For the best result mangos should be very firm. When you slice them they should be white and sour.