Sindhi Mango Chutney
Flavored with nigella (kalongi), this is one of my favorite variations of sweet mango chutney. It preserves excellently.
- 2½ kg sour green mangoes, washed and peeled
- 1½ kg sugar
- 4 cups vinegar, white or red
- 2 teaspoons nigella seeds
- 2 whole pods garlic, peeled
- 2 tablespoons red chili powder
- 2½ tablespoons salt
- 2-3 teaspoons whole black, pepper
A large, heavy-bottomed pan or a large karahi
- Cut the mangoes into small slices. Discard the seeds.
- In the pan or karahi, put the vinegar and sugar and stir over low heat till the sugar dissolves completely.
- Add all the other ingredients and cook over very slow fire till the mango is softened, the chutney has turned reddish brown and thick. Don’t leave it too watery-there are more chances of it spoiling. It should take about 2 hours to reach the right consistency.
- Cool and bottle. Store in a cool, dry place.
Note: If you wish to avoid using vinegar, use water instead but taste to determine how much sugar you need to use, it will be less than mentioned above.
Mango Chutney Recipe-2
A simple variation, this chutney matures in the sun. The only labour involved is in grating the mangoes and then hoping sunny days.
- 2 kg green mangoes
- 1½ kg sugar
- 50 gm cumin seeds, roasted and powdered
- 1 tablespoon aniseed, pounded
- Red chilies and salt to taste
A large pan; glass or earthenware jars
- Peel and grate the mangoes. Discard the seeds.
- Put the grated mangoes into the pan, sprinkle with salt and leave for 2 hours in the sun. Drain the water, rinse the mangoes and add the sugar, chilies and salt. Put into bottles, cap tightly and sun for 2 weeks. Open and stir every 2 days or shake up the bottle. On the fourteenth day, stir well with a wooden spoon and check if the syrup has thickened. If it has, add the rest of the ingredients, and stir well. If it hasn’t, keep another few days. Store in a cool dry place and eat preferably after a few more days.