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Saturday, December 29, 2012

Sindhi Mango Chutney


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.

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