| 1 |
Peel
the mango with knife or potato peeler. |
| 2 |
Evenly sprinkle
the sugar over mango and leave
for sometime in cool place (better result leave 12 hours) |
| 3 |
Heat the oil in pan. Roast
the cumin, coriander and cardamom.
Add everything else and bring
to simmer for about 1 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.
Refrigerate and enjoy the
mango chutney in coming several
weeks. |
