Mango Chutney

Ingredients

• Mango 5 lbs
• Cardamom 8 pieces
• Garlic 2 cloves
• Mild Chili Spice 1 piece
• Champagne Vinegar 15 fl oz
• Sugar 15 oz
• Toasted Cumin Seeds 1 tablespoon
• Coriander essential oil 1 tablespoon
• Toasted Cumin Seeds 2 spoons
• Paprika 1 tablespoon
• Ginger 0 oz
• Salt to taste

Step-by-Step Guide

Step 1

Peel the mango, remove the pit. Chop the flesh into 1.5 cm pieces.

Step 2

Remove the seeds from the cardamom pods. Remove the seeds from the chili pepper. Finely chop the garlic and chili pepper. Peel the ginger and grate it on a coarse grater.

Step 3

In a large pot, pour in the vinegar, add the sugar, and place it over medium heat. Stirring, allow the sugar to completely dissolve, then bring the vinegar to a boil. Reduce the heat and let it simmer until the liquid level decreases by a couple of centimeters.

Step 4

Toast the cumin, coriander, and cardamom seeds in a dry skillet.

Step 5

Then place it in a mortar, add ground red pepper, and crush everything together.

Step 6

Add the spice mixture to the vinegar. Also, add the mango and 2 teaspoons of salt.

Step 7

Add ginger and garlic, and bring to a boil. Then, cook on low heat for 45–60 minutes, until it reaches a syrupy consistency. Ten minutes before it's done, add chili pepper to the chutney.

Step 8

Transfer the finished chutney into sterilized jars and seal them. Store for up to 6 months.