Mango Chutney (Nepali Spiced Chutney with Ripe Mango)

This Nepali chutney is universally used as condiment with sekuwas (grilled skewers), sukutis (smoked roasted meats), roast duck, etc.

• Ready In: 1 hr 15 mins
• Serves: 5

Ingredients

• 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
•  salt

Directions

1. In a sauce pan, heat oil; splitter cumin seeds until dark brown.
2. Add chilies, garlic, ginger, timur, asafetida, and salt.
3. Fry for a minute or so.
4. Add mango chunks, tamarind paste and brown sugar.
5. Mix all ingredients well and allow simmering in low heat for about 30 minutes, or until mango chunks are tender.
6. Remove from heat and let rest to cool.
7. Puree the mango mixture into a smooth paste-like mixture.
8. Put in a sterilized, air tight jar and refrigerate.