One of the most desired and loved pickles in Nepal, the fresh Mango Chutney is one of those items that not only excites your taste buds but also enhances your appetite. However, making it every day might seem tedious and also mango being a seasonal fruit will not be available the year around.
Here is a solution to all of those problems. A recipe for making mango chutney that could be stored for months would definitely be good news to all those pickle lovers. All you need to do is go through this article and you could find a simple way to make your mango chutney and enjoy it for days to come.
4 slightly under-ripe mangoes (total weight about 3 1b/1.5 kg)
¾ lb (350 g) brown sugar
2/3 tsp cumin seeds
1 tsp coriander seeds
¼ tsp cardamom
1 tsp red pepper
½ tsp turmeric
1.5 tsp ginger paste
½ tsp cloves
16 fl oz (400 ml) vinegar
2tsp garlic paste
1 finely chopped onion
First of all, sprinkle the sugar over the mango equally and leave it for sometime in cool place (leave at least for 12 hours to get better results).
Then, heat the pan and roast the cumin, coriander and cardamom and then add every other ingredient and let it simmer for about 2-3 hours on low heat, stirring it from time to time. Do this until the mango becomes translucent and the liquid has almost evaporated leaving behind thick syrup. When that happens, remove the pickle from heat. Now, let it cool and then put it into a jar using a funnel. Store the pickle in a cool dry place and enjoy the chutney whenever you want.
Make sure the jar is properly washed and dried before you use it to store the pickle.