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Kokub's Mango Chutney from Pakistan

Reviewed: Dec. 2, 2010
Zingy, sweet, spicy--just what a chutney should be! A bit of initial preparation involved in this recipe, but is worth it when I handed the lovely little jars out for christmas presents! I used riper mangoes so cut down on sugar by 1/4 cup and it was perfect. Because I hate my food processor, when making the paste of the garlic and ginger, I placed them in a mortar and pestle with the 1 teaspooon of coarse sea salt and then squashed them--the salt helps them break down!
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