Sindhi Mango Chutney

This is an adaptation of 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.

Ingredients

1.   Dried dates, pitted and diced 12

2.   Half-ripe mango, peeled, pitted and cut into thin strips 2 punds

3.   Garlic flakes (garlic cloves cut into paper-thin slices, lengthwise) 25 flakes

4.   Ground cumin 1 tbsp

5.   Cumin seed 1/2 tsp

6.   Cardamom seeds 1 tbsp

7.    watermelon rind, diced in small pieces 2 pounds

8.   Ground hot pepper  to taste

9.   Sliced blanched almonds 1/2 cup

10. Pistachio nuts (sliced in half or coarsely broken) 1/2 cup

11. Ground cardamom 2 tsp

12. Ground coriander 2 tsp

13. Ground cinnamon 2 tsp

14. Ground cloves 1 tsp

15. Sugar 3 cup

16. Water 1 cup

17. Sea salt 2 tbsp or to taste

18. Vinegar 1 cup

Directions:

Soak dates in warm water for 20 minutes or until soft. Then discard water. Combine dates, watermelon, 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.