This wonderful Mango Chutney can accompany many wonderful Pakistani meals and is loved by all. It’s a perfect blend of sweet, sour and spicy and I love to have it with Alu Ka Paratha . It can last for more then a year if preserved properly.
1 & ½ kg raw mangoes
2 1/2 cups water
1 kg sugar
1 kg sugar
1/2 cup distilled white vinegar
1 tbsp finely chopped garlic
1 tbsp finely chopped ginger
1 tsp cumin seeds
1/2 tsp red chili powder (or you can use red chili flakes)
½ tsp ground black pepper
1tsp salt (leveled)
1) Wash and peel the raw mangos, then cut them in to either in ¾ inch cubes or thin long slices just like you would slice fries with hands. You will be left with almost 1 kg of mango slices after peeling, deseeding and slicing.
2) Put water and sugar in a nonstick pan and dissolve the sugar on medium heat, use a wooden spoon to stir.
3) Add the mango slices in and let it cook till the mangos get soft, then add salt, red chilies, black pepper, chopped ginger garlic and vinegar in.
4) Let it cook on medium-high flame till the mixture gets thick and do remember to stir it every now and then, but don not stir it too much as it will make the chutney mushy. It will take around 20-25 minutes to get done. Also keep in mind the chutney will get slightly thick once it cools down.
5) Once it’s done, turn off the heat and let it cool down. Pour into clean air-tight Jars (sterilized) and refrigerate.