- 1 fl oz Olive Oil
- 2 tsp Ginger, minced
- 1 each Red Chili
- 1 tsp Coriander
- 1/2 tsp Cumin
- 1/4 tsp Turmeric
- 1/4 tsp Cardamom
- 1/4 tsp Cloves
- 1/4 tsp Ground Cinnamon
- 1/4 tsp Salt
- 5 each Large Mango, peeled and diced 1/4"
- 2 cup Granulated Sugar
- 1 cup Apple Cider Vinegar
Using a large sauté pan, place the oil in the pan on medium heat.
Add the ginger and chilis and sear for 1 minute, add in all the spices, mango, and sugar. Mix together.
Add in the vinegar and bring to a simmer, reduce by half until the mixture has thickened up. About 1 hour.
Once reduced remove from heat and let cool.
To store place in sealable container and hold for up to 2 weeks.