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.
Provided by Ambervim
Categories Chutneys
Time 1h
Yield 4 Pints
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 564.3, Fat 1.6, SaturatedFat 0.4, Sodium 32.5, Carbohydrate 137.9, Fiber 6.3, Sugar 129.8, Protein 3.4
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