Kokub's Mango Chutney from Pakistan

Name: Kokub's Mango Chutney from Pakistan
Prep time: 9 h
Cook time: 9 h
Total time: 9 h
Yield: 3
Cuisine: Global
Ingredients: 5 black peppercorns, crushed; 2 cardamom pods; 1 stick (3 inch) cinnamon; 1 teaspoon cumin seed; 1 inch fresh ginger root, chopped; 3 cloves garlic, peeled; 4 green (under ripe) mangoes - peeled, seeded, and cut into strips; 1 teaspoons red pepper flakes; 1 teaspoon salt; 4 cardamom seeds; 237 milliliters distilled white vinegar; 591 milliliters white sugar

Need a gluten free and vegan condiment? Kokub's Mango Chutney from Pakistan could be a spectacular recipe to try. This recipe serves 3. One serving contains 818 calories, 3g of protein, and 2g of fat. This recipe covers 15% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 9 hours. Head to the store and pick up ginger root, cardamom pods, salt, and a few other things to make it today.

Instructions

Place the mangoes into a large pot. Crush the ginger and garlic using a mortar and pestle until they become a smooth paste; stir the paste into the mangoes. Stir in the sugar, and season with salt, red pepper flakes, cumin seed, cardamom pods and seeds, cinnamon stick, and cloves. Stir to blend, and then cover the pot. Leave the pot sitting out at room temperature overnight.

Ingredients you will need

Red Pepper Flakes

Cinnamon Stick

Cardamom Pods

Cumin Seeds

Mango

Clove

Garlic

Ginger

Seeds

Sugar

Salt

Equipment you will use

Mortar And Pestle

Pot

The next day, place the pot over medium heat. Cook, stirring occasionally, until mixture begins to thicken, about 30 minutes. Stir in the vinegar and peppercorns; cook for 1 more minute. Cool before using.

Ingredients you will need

Peppercorns