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Sindhi Mango Chutney Recipe

Sindhi Mango Chutney – This is an adaptation of a popular North Indian mango chutney. Do not hold back on the hot pepper. Because of its complex flavors, this chutney goes with almost any meat dish, as well as winter squash and pumpkin pie.
Sindhi Mango Chutney
Recipe Ingredients

  • Dried dates, pitted and diced 12
  • Half-ripe mango, peeled, pitted and cut into thin strips 2 punds
  • Green (unripe) muskmelon or watermelon rind, diced in small pieces 2 pounds
  • Ground hot pepper, or to taste 1/2 tbsp
  • Sliced blanched almonds 1/2 cup
  • Pistachio nuts (sliced in half or coarsely broken) 1/2 cup
  • Garlic flakes (garlic cloves cut into paper-thin slices, lengthwise) 25 flakes
  • Ground cumin 1 tbsp
  • Cumin seed 1/2 tsp
  • Cardamom seeds (black seeds from inside pods) 1 tbsp
  • Ground cardamom 2 tsp
  • Ground coriander 2 tsp
  • Ground cinnamon 2 tsp
  • Ground cloves 1 tsp
  • Sugar 3 cup
  • Water 1 cup
  • Sea salt 2 tbsp or to taste
  • Vinegar 1 cup
Recipe Method

  1. Soak dates in warm water for 20 minutes or until soft. Then discard water.
  2. Combine dates, melon, mango and hot pepper in a large mixing bowl.
  3. In a separate bowl, combine nuts, garlic and spices; set aside.
  4. Combine sugar and water in a large, open pan and heat over medium.
  5. Boil until sugar completely dissolves and a thick syrup forms (about 10 minutes).
  6. Add mango mixture and salt, and cook over medium-high heat until mixture begins to thicken and is reduced by about half (allow 30 minutes).
  7. Add nut and spice mixture, then vinegar. Cook 5 minutes more.
  8. Pour into hot sterilized jars and seal.

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