Mango Almond Chutney

Toast cumin seeds in a large heavy-bottomed pot over medium heat for 1-2 minutes until fragrant, then add chopped onions and cook for 5-7 minutes until softened and lightly golden.

Mince the garlic clove and add to the pot along with the allspice, curry powder, ginger, and dry mustard, stirring constantly for 1 minute to release the spice aromas.

Pour in the vinegar and water, then add the brown sugar and stir well until the sugar dissolves completely.

Add the cubed green mango to the pot and bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes, stirring occasionally, until the mango begins to soften.

Stir in the raisins, currants, and cayenne pepper, then continue simmering for another 10-15 minutes until the fruit softens and the chutney thickens slightly.

Toast the slivered almonds in a separate dry skillet over medium heat for 3-4 minutes, stirring frequently, until lightly golden and fragrant.

Add the toasted almonds to the chutney pot and stir to combine, then simmer for another 5 minutes to allow the flavors to meld.

Taste the chutney and adjust salt as needed, keeping in mind the acidity from vinegar and sweetness from sugar should be balanced.

Remove from heat and allow the chutney to cool slightly before transferring to serving bowls or storage jars.