| 1 |
Peel the mango with knife
(good result with potato peeler) |
| 2 |
Evenly sprinkle the sugar
over mango and leave for sometime in
cool place (for better result leave
12 hours) |
| 3 |
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. |
| 5 |
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. |
