How Do I Make Mango Chutney?

To make mango chutney, wash 1/2 kg green mangoes and dry them. Peel then cut them into very thin, long slices and removes the seed. You need to finely chop2 cloves of garlic and cut 2 tsps of ginger into thin and long strips. Put these ingredients in 1/2 cup water and cook on a low fire.

Check to see if tender and only then add 400-425 grams sugar (roughly 2 1/2 heaped cup), 1 cup vinegar, 1 teaspoon of red chilly pepper, 3/4 teaspoon big cardamom powder and 4 teaspoons of salt. Stir this until it becomes thick and golden. Remove it from the fire, then add 60 grams raisins (about 4 tsps) and mix well

Cool this mixture and keep it in an airtight jar. You need to store it in a cool, dark place. You can always improvise and introduce variations to this basic recipe.

2-3 unripe mangoes, about 1 lb
Spice paste
6 shallots
5 cloves garlic
¾ in ginger
3 red chilies
½ teaspoon white poppy seeds
1 teaspoon cumin seeds
1 teaspoon fennel seeds
1 teaspoon coriander seeds
½ teaspoon turmeric powder
2 tablespoon oil

Whole spice
3 cloves
2 ½ in cinnamon stick
3 star anise
1 cardamom pod, lightly bruised

Dressing:
4 tablespoon sugar
1 teaspoon salt
½ cup distilled white vinegar
1 heaped tablespoon raisins

Peel the mangoes and cut the flesh into ½ in dice. To prepare spice paste, chop shallots, garlic, ginger and chilies finely and blend with spice seeds until fine, adding a little oil to keep the blades moving. Heat remaining oil in pan, add the blended ingredients and whole spices and cook gently for 20 minutes. Combine dressing ingredients and add, together with the mangoes, to the pan. Reduce to low heat and cook for about ½ hour, until mangoes are soft. Can be kept in the refrigerator for one month. Add more sugar if the mango is very sour.