Sri Lanka Sweet Mango Chutney

Peel, pit, and cut the mangoes into 1-inch cubes, removing the skin completely to yield approximately 225 g of prepared mango flesh.

Crush the garlic cloves and slice the ginger into thin matchsticks to release their aromatics.

Heat a heavy-bottomed saucepan over medium heat and add the mustard seeds, cloves, and cardamom, dry-roasting for 1-2 minutes until fragrant and the seeds begin to pop.

Add the crushed garlic and ginger slices to the pan, stirring constantly for 1 minute until the raw garlic aroma mellows.

Pour in the vinegar and add the mango cubes, sugar, sultanas, chile powder, and salt to the pan.

Bring the mixture to a boil, then reduce heat to medium-low and simmer uncovered, stirring occasionally to prevent sticking, for 25-30 minutes until the mangoes soften and the chutney thickens.

Test for doneness by drawing a spoon through the mixture; it should leave a brief trail that slowly fills with liquid.

Remove from heat and allow the chutney to cool in the pan for 5 minutes before serving, as it will thicken further as it cools.