About this recipe:We live in Saudi Arabia and my neighbor, Kokub who is from Pakistan makes the most amazing mango chutney. A few years ago she invited me to help her. Of course, she doesn't use a recipe, so the NEXT time I went over with my measuring cups and scale so I could recreate her magic on my own. What an incredible experience!
4 green (under ripe) mangoes - peeled, seeded, and cut into strips
1 (1 inch) piece fresh ginger root, chopped
3 cloves garlic, peeled
500 g white sugar
6 g salt
2 g red pepper flakes
2 g cumin seed
2 cardamom pods
4 cardamom seeds
4 g cinnamon stick
5 whole cloves
235 ml distilled white vinegar
5 black peppercorns, crushed
Directions Prep:25min › Cook:35min › Ready in:1hr
Place the mango into a large pot. Crush the ginger and garlic using a mortar and pestle until they become a smooth paste and add to the mangoes. Stir in the sugar, salt, chilli flakes, cumin, cardamom pods and seeds, cinnamon stick and cloves. Cover and leave to stand at room temperature overnight.
The next day, place the pot over medium heat and cook, stirring occasionally for about 30 minutes or until mixture begins to thicken. Stir in the vinegar and peppercorns and cook for 1 minute more. Cool before filling into sterillised jars.