Kokub's Mango Chutney from Pakistan
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
Shop ingredients
Instacart® is a registered trademark of Maplebear Inc.
Instructions
- 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.
Source
Original recipe: View Original