MANGO CHUTNEY
1kg mangos
[about 4 ripe but firm mangos]
4 pods cardamom
1 clove garlic
1 red chili
250ml white wine vinegar
200g sugar
½ teaspoon cumin seeds
½ teaspoon coriander seeds
½ teaspoon chili powder
1 teaspoon nigella seeds
4 cm ginger
_ peel, stone and cube mangos
_ remove cardamom seeds from the pods
_ mince garlic and finely chop chilli
_ place vinegar and sugar to a large saucepan
_ heat and stir until sugar is dissolved
_ bring to a boil and reduce by about ⅓
_ gently toast cumin, coriander and cardamom seeds [until aromatic]
_ crush all seeds together with the chilli powder in a mortar
_ add spices to the vinegar, along with the mango, nigella seeds and 1 teaspoon salt
_ finely grate in the ginger and add the garlic
_ bring to a boil
_ reduce temperature and simmer until you get a thick, syrupy consistency
_ add the minced chilli for the last 10 minutes
_ place in sterile jars, seal and keep for up to 6 months
MANGO CHUTNEY
1 kg Mangos
[etwa 4 reife, aber feste Mangos]
4 Kapseln Kardamom
1 Zehe Knoblauch
1 rote Chili
250 ml Weißweinessig
200 g Zucker
½ Teelöffel Kreuzkümmelsamen
½ Teelöffel Koriandersamen
½ Teelöffel Chilipulver
1 Teelöffel Nigellasamen
4 cm Ingwer
