Nepali (India) Mango Chutney

READY IN: 1hr
YIELD: 4 Pints
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Peel the mango with knife (good result with potato peeler).
  • Evenly sprinkle the sugar over mango and leave for sometime in cool place (for better result leave 12 hours).
  • Heat the pan. Roast the cumin, coriander and cardamom. Add everything else and bring to simmer for about.
  • 2-3 hours on low heat, stirring from time to time, until the mango becomes translucent and the liquid has.
  • almost evaporated, leaving behind a thick syrup.
  • Remove from heat.
  • 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.
  • weeks.
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