Aam ki Chutney this may be close to the chhundo chutney requested by a
subscriber. You can cut down the number of raisins and almonds, or leave
out the almonds altogether.
A delectable mango relish the favorite chutney of millions of Indians
1 kg/ 2 1/4 raw mangos (raw means green, unripe mangos, which you can buy
fresh or frozen)
1 kg/ 5 cups sugar
100g/ 2/3 cup onions
50g/ 3 Tbsp ginger paste
20g/ 3 1/2 tsp garlic paste
5g/ 1 tsp garam masala
10g/ 2 tsp red chili powder
15 green cardamoms
3g/ 1/2 tsp cinnamon (powder)
200 ml/ 3/4 cup white vinegar
Salt
20 almonds
100g/ 2/3 cup raisins
Peel and grate the mangos Peel, wash, and grate onions. Mix with ginger
and garlic pastes, put in muslin and squeeze out the juice. Discard the
residue. Blanch and peel the almonds Peel and discard cardamom skins Mix
sugar with the mangos in a pot and cook over medium heat for 10 minutes.
Add the onion-ginger-garlic juice, stir, add garam masala, red chili
powder, cardamom seeds, and cinnamon powder, then stir and continue to
cook until the mixture attains the consistency of a jam. Then add the
vinegar and salt, and cook for 2-3 minutes and remove. Add almonds and
raisins, stir, and cool.
Maturing: Transfer the contents of the pot to a sterilized jar, cover
with a lid, and
leave it to mature for two days.
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