We live in Saudi Arabia in a close-knit community full of different cultures, and our neighbors from Pakistan have become like our extended family away from home. Kokub, one of our neighbors, 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 measuring cups and scale so I could recreate her magic on my own. What an incredible experience!
Preparation Details
Prep Time: 25 mins
Cook Time: 35 mins
Total Time: 9 hrs
Servings: 24
Ingredients
- 4 green (under ripe) mangoes, peeled, seeded, and cut into strips
- 3 cloves garlic, peeled
- 1 (1 inch) piece fresh ginger root, chopped
- 2 ½ cups white sugar
- 1 teaspoon salt
- 1 teaspoon cumin seed
- ½ teaspoon red pepper flakes
- 5 whole cloves
- 4 cardamom seeds
- 2 cardamom pods
- 1 (3 inch) cinnamon stick
- 1 cup distilled white vinegar
- 5 black peppercorns, crushed
Steps
- Place mangoes in a large pot. Crush garlic and ginger using a mortar and pestle until a smooth paste forms; stir into mangoes. Stir in sugar; season with salt, cumin seeds, pepper flakes, cloves, cardamom seeds and pods, and cinnamon stick. Stir to blend, cover pot, and let sit at room temperature 8 hours to overnight.
- The next day, cook chutney over medium heat, stirring occasionally, until it begins to thicken, about 30 minutes. Stir in vinegar and peppercorns; cook 1 minute more. Cool before using.
