East Indian Mango Chutney – Chunda Pickle

🧂 Ingredients

• 2.5 Kilograms Raw Mangoes

  Peeled and shredded
• 3 Tablespoon Red Chili Powder
• 100 grams Ginger
• 100 grams Garlic
• 1.4 Kilograms Sugar
• .5 Kilograms Jaggery
• 200 grams Raisins

  Or currants
• 200 ml Vinegar
• 80 grams Salt
• 100 grams Almonds

  Chopped into slivers

Instructions

• 1 Clean the garlic and ginger, cut into slivers and set aside.
• 2 Shred all of the raw mango (or purchase pre-shredded mango) and add it to a
  large vessel.
• 3 Allow the mango to simmer and lose some water.
• 4 Add ginger, garlic, jaggery, sugar and salt to the shredded mango.
• 5 Cook on a low heat before adding in raisins and stirring.
• 6 Add in slivers of chopped almonds and stir occasionally.
• 7 Leave the mango chutney on the stove to simmer and thicken. 
• 8 Add in the vinegar 5 minutes before turning off the heat.
• 9 Bottle and store. (Will last for months in cooler conditions or in a
  refrigerator.)

Nutrition Info