Kokub’s Mango Chutney from Pakistan

Ingredients

• 4 green (under ripe) mangoes – peeled, seeded, and cut into strips
• 3 cloves garlic, peeled
• 1 (1 inch) piece fresh ginger root, chopped
• 2.5 cups white sugar
• 1 teaspoon salt
• 1 teaspoon cumin seed
• 0.5 teaspoon red pepper flakes
• 5 whole cloves
• 4 cardamom seeds
• 2 cardamom pods
• 1 (3 inch) cinnamon stick
• 1 cup distilled white vinegar
• 5 black peppercorns, crushed

Steps

1. Place mangoes in a large pot. Crush garlic and ginger using a mortar and pestle until a smooth paste forms; stir into mangoes. Stir in sugar; season with salt, cumin seeds, pepper flakes, cloves, cardamom seeds and pods, and cinnamon stick. Stir to blend, cover pot, and let sit at room temperature 8 hours to overnight.
2. The next day, cook chutney over medium heat, stirring occasionally, until it begins to thicken, about 30 minutes. Stir in vinegar and peppercorns; cook 1 minute more. Cool before using.