Prep 30 mins
Cook 45 mins
This Nepali chutney is universally used as condiment with sekuwas (grilled skewers), sukutis (smoked roasted meats), roast duck, etc.
- 3 cups ripe mangoes, cut into small chunks
- 3 tablespoons tamarind paste
- 1 cup brown sugar
- 5 fresh red chilies, minced
- 1 tablespoon garlic, minced
- 1 tablespoon ginger, minced
- 1 teaspoon cumin seed
- 1 teaspoon szechwan pepper (timur)
- 1⁄4 teaspoon asafoetida powder
- 1 tablespoon cooking oil
- In a sauce pan, heat oil; splitter cumin seeds until dark brown.
- Add chilies, garlic, ginger, timur, asafetida, and salt.
- Fry for a minute or so.
- Add mango chunks, tamarind paste and brown sugar.
- Mix all ingredients well and allow simmering in low heat for about 30 minutes, or until mango chunks are tender.
- Remove from heat and let rest to cool.
- Puree the mango mixture into a smooth paste-like mixture.
- Put in a sterilized, air tight jar and refrigerate.