Mango Date Chutney

Peel, pit, and finely chop the green mangoes into small pieces, discarding the pit.

Heat the oil in a heavy-bottomed pan or wok over medium heat. Add mustard seeds and let them crackle and pop for about 1 minute until fragrant.

Add the minced garlic to the pan and stir constantly for 30 seconds until lightly browned and fragrant.

Add the crushed dried red chilies and stir for another 30 seconds to release their flavors.

Add the chopped green mangoes to the pan and stir well to combine with the oil and spices.

Pour in the vinegar and add the chopped dates, stirring to distribute them evenly throughout the mixture.

Add the sugar and salt, stirring until the sugar dissolves completely.

Bring the chutney to a gentle simmer over medium heat and cook, stirring occasionally, until the mangoes become soft and the mixture thickens slightly.

Transfer the warm chutney to a clean, sterilized jar and let it cool completely before sealing; it will continue to thicken as it cools.

Store in a cool, dark place and allow the flavors to develop for at least 1-2 days before serving.