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!
Ingredients
- green (under ripe) mangoes - peeled, seeded, and: 4 piece (cut into strips)
- ginger root: 1 piece (1 inch piece, chopped, fresh)
- garlic: 3 clove (peeled)
- ½ cups white sugar: 2 piece
- salt: 1 tsp
- red pepper flakes: 0.5 tsp
- cumin seed: 1 tsp
- cardamom pods: 2 piece
- cardamom seeds: 4 piece
- cinnamon stick: 1 piece (3 inch)
- whole cloves: 5 piece
- distilled white vinegar: 1 cup
- black peppercorns: 5 piece (crushed)
Metric Conversion
Stages of cooking
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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, red pepper 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.
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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.
