Nepali (India) Mango Chutney

Submitted by Ambervim

"Found in the search for good recipes to use mangos during an abundant crop year. This is a rich, dark chutney with an exotic flavor. Others will, likely, not be able to identify the spice combination. Very nice and different."

 

• Ready In: 1hr
• Ingredients: 12
• Yields: 4 Pints

ingredients

• 4 mangoes, slightly under ripe (3 lbs)
• 3⁄4 lb brown sugar
• 2⁄3 teaspoon cumin seed
• 1 teaspoon coriander seed
• 1⁄4 teaspoon cardamom
• 1 teaspoon red pepper
• 1⁄2 teaspoon turmeric
• 1 1⁄2 teaspoons ginger paste
• 1⁄2 teaspoon clove
• 16 ounces vinegar
• 2 teaspoons garlic paste (minced will do)
• 1 onion, finely chopped

directions

1. Peel the mango with knife (good result with potato peeler).
2. Evenly sprinkle the sugar over mango and leave for sometime in cool place (for better result leave 12 hours).
3. Heat the pan. Roast the cumin, coriander and cardamom. Add everything else and bring to simmer for about.
4. 2-3 hours on low heat, stirring from time to time, until the mango becomes translucent and the liquid has.
5. almost evaporated, leaving behind a thick syrup.
6. Remove from heat.
7. Let it cool and put into jars using good canning tecnique, using a funnel. Store in cold place an enjoy the mango chutney in coming.
8. weeks.