About this recipe:We live in Saudi Arabia in a close-knit community full of different cultures, and our neighbours from Pakistan have become like our extended family away from home. Kokub, one of our neighbours, makes the most amazing mango chutney. A few years ago she invited me to help her. Of course, she doesn't use a recipe, so the NEXT time I went over with my scale so I could recreate her magic on my own. What an incredible experience!
4 green (under ripe) mangoes - peeled, stone removed and cut into strips
1 (3cm) piece fresh root ginger, chopped
3 cloves garlic, peeled
500g caster sugar
1 teaspoon salt
1/2 teaspoon dried red chilli flakes
1 teaspoon cumin seed
2 cardamom pods
4 cardamom seeds
1 (7cm) cinnamon stick
5 whole cloves
5 black peppercorns, crushed
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Method Prep:25min › Cook:35min › Extra time:8hr › Ready in:9hr
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, chilli 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.
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.
Made this recipe and just tried it. OMG it was so so nice. Was not sure how it would be as I felt it was still a bit runny but it sets. I made it with ripe fruit and not unripe cut the mango into bits and not strips. I also added black onion seeds. Do not want to give any of the jars away. - 04 Dec 2011