This chutney uses Indian spices to make a rich, dark preserve. Use slightly underripe mangos for best results.
Ingredients
SERVINGS: 4 pints
- 4 mangos, slightly underripe, peeled and chopped
- 2 cups dark brown sugar
- ⅔ teaspoon cumin seed
- 1 teaspoon coriander seed
- ¼ teaspoon cardamom
- 1 teaspoon chili powder
- ½ teaspoon turmeric
- 2 teaspoons grated fresh ginger root
- ½ teaspoon ground cloves
- 2 cups vinegar
- 2 teaspoons finely minced garlic
- 1 onion, finely chopped
Instructions
Sprinkle sugar over chopped mango and refrigerate overnight. Heat large, heavy pot and roast cumin, coriander and cardamom until golden and fragrant. Add other ingredients and bring to simmer over low heat for 2 to 3 hours, until mixture is translucent and syrupy. Remove from heat. Fill clean jars with hot chutney according to canning instructions.
