Nepali (India) Mango Chutney

"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."
 
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photo by Ambervim photo by Ambervim
photo by Ambervim
Ready In:
1hr
Ingredients:
12
Yields:
4 Pints
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ingredients

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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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RECIPE SUBMITTED BY

As I am in South Florida, I have many edible fruits and perennial veggies in my yard. So, I like to cook with them.
 
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