Mango Chutney
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| mango chutney (recipe from nepal) |
| |
| 4 | mangoes, slightly under-ripe (total weight about 3 lb/1.5 kg) |
| 3/4 lb. | (350 g) brown sugar |
| 2/3 tsp | cumin seeds |
| 1 tsp | coriander seeds |
| 1/4 tsp | cardamom |
| 1 tsp | red pepper |
| 1/2 tsp | turmeric |
| 1.5 tsp | ginger paste |
| 1/2 tsp | cloves |
| 16 | fl oz (400 ml) vinegar |
| 2 tsp | garlic paste |
| 1 | onion (finely chopped ) |
| |
| peel the mango with knife (good result with potato peeler) |
| evenly sprinkle the sugar over mango and leave for sometime in cool |
| place (for better result leave 12 hours) |
| 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, until the mango becomes translucent and |
| the liquid has almost evaporated, leaving behind a thick syrup. |
| remove from heat. |
| let it cool and put into jars*, using a funnel. store in cold place |
| an enjoy the mango chutney in coming |
| weeks. |
| |
| * a good way to sterilize preserving jar would be wash, dry and |
| heat in oven. cool and use it. |
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| (ID: 1251) Mirror: rec.food.recipes: Thu, Sep 22, 2005 |