Sindhi Mango Chutney Recipe

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

Soak dates in warm water for 20 minutes or until soft. Then discard water.
Combine dates, melon, mango and hot pepper in a large mixing bowl.
In a separate bowl, combine nuts, garlic and spices; set aside.
Combine sugar and water in a large, open pan and heat over medium.
Boil until sugar completely dissolves and a thick syrup forms (about 10 minutes).
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).
Add nut and spice mixture, then vinegar. Cook 5 minutes more.
Pour into hot sterilized jars and seal.