Onion Mango Chutney

Heat a heavy-bottomed pot over medium heat and add the fennel seed, cumin, and mustard seeds, stirring constantly for 1-2 minutes until fragrant and lightly toasted.

Add the minced garlic to the toasted seeds and cook for 30 seconds, stirring continuously to prevent burning.

Pour in the cider vinegar, light brown sugar, and sugar, stirring well to dissolve the sugars completely.

Add the chopped onions and fresh cubed mango to the pot, stirring to combine evenly with the vinegar-sugar mixture.

Stir in the dark seedless raisins, grated lime rind, and salt, mixing thoroughly.

Bring the chutney to a boil over medium-high heat, then reduce to medium-low and simmer uncovered, stirring occasionally to prevent sticking.

Continue cooking until the mixture thickens and the onions and mango become very soft and the liquid is reduced to a thick, jamlike consistency that coats the back of a spoon.

Remove from heat and allow the chutney to cool slightly before serving, or transfer to sterilized jars while hot for storage.