posted by www.firefoods.co.uk on Feb 28
Chilli Mango Chutney recipe
| 4 Mango slightly under-ripe (about 1.5 kg) |
| 350 g brown Sugar |
| 1/2 teaspoon cumin seeds |
| 1 teaspoons coriander seeds |
| 1/2 teaspoon cardamom |
| 1 teaspoon red pepper |
| 1/2 teaspoon turmeric |
| 11/2 teaspoon Ginger paste |
| 1/2 teaspoon Clove |
| 400 ml Vinegar |
| 2 teaspoon Garlic paste |
| 1 finely chopped Onion |
| Peel the mango with knife |
| Evenly sprinkle the sugar over mango and leave for 6-12 hours
in a cool place |
| 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, |
| Wait until the mango has become translucent and the liquid
has almost evaporated, leaving behind a thick syrup. |
| Remove from heat. |
| put into jars |
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