| 1 |
Peel
the mango with knife (good result
with potato peeler). |
| 2 |
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 |
5 Let it cool and
put into jars*, using a funnel.
Store in cold place an enjoy the
mango chutney in coming
weeks. |
