Chilli mango chutney recipe

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