Kokub's Mango Chutney from Pakistan

This chutney recipe comes direct from the Pakistani friend of an American living in an international community in Saudi Arabia. The zesty condiment combines green mangoes, garlic, ginger, cumin, cardamom, cinnamon, cloves, sugar and vinegar in a magical blend of spices to accompany meats, vegetables, and curries.

• Preparation Time: 25 mins
• Cooking Time: 35 mins
• Total Time: 60 mins
• Calories: 107 Calories

Ingredients

• 1 teaspoon salt
• 5 whole cloves
• 1 teaspoon cumin seed
• 1 cup distilled white vinegar
• 3 cloves garlic, peeled
• 2 cardamom pods
• 1 (3 inch) cinnamon stick
• 1 (1 inch) piece fresh ginger root, chopped
• 4 green (under ripe) mangoes - peeled, seeded, and cut into strips
• 4 cardamom seeds
• 5 black peppercorns, crushed
• 0.5 teaspoon red pepper flakes
• 2.5 cups white sugar

Recipe Instructions

Step 1

Place the mangoes into a large pot. Crush the ginger and garlic using a mortar and pestle until they become a smooth paste; stir the paste into the mangoes. Stir in the sugar, and season with salt, red pepper flakes, cumin seed, cardamom pods and seeds, cinnamon stick, and cloves. Stir to blend, and then cover the pot. Leave the pot sitting out at room temperature overnight.

Step 2

The next day, place the pot over medium heat. Cook, stirring occasionally, until mixture begins to thicken, about 30 minutes. Stir in the vinegar and peppercorns; cook for 1 more minute. Cool before using.