Mango Chutney

By tulawdog

Ingredients

• 2.2 pounds / 1 kg firm green mangoes, pealed, skinned and grated*
• 1/2 kg sugar
• 5 cups / 1.2 litres water, more if you’d like it thinner
• 4-5 bayleaves
• 2-3 cinnamon sticks
• 1 tbsp Cumin seeds
• 3-4 cloves of garlic, chopped
• 1 tbsp chilli powder (spicy kind, not the Hungarian paprika kind)
• 1 tsp turmeric
• salt to taste

Preparation

Step 1

1. In a heavy bottomed saucepan add the mango, sugar and water and let it sit for about 30 minutes and let it rest.
2. Post 30 minutes, let the mixture simmer on a low heat for about 30-40 minutes. Keep stirring. Add water if necessary to maintain consistency.
3. Now add the spices and salt and let it simmer away for the next 10-15 minutes.
4. Let it cool and transfer to a sterilised jar.
5. This can be refrigerated but is best had at room temperature.