Total Calories: 591
1. With a vegetable peeler, peel the mangoes, then cut the fruit around the center seed into thin 1 1/2- to 2-inch long pieces. Place all the spices in a large, heavy, non-reactive saucepan and roast over medium-high heat, stirring and shaking the pan, until heated through about 1 minute.
2. Add the mangoes, sugar, and salt, and bring to a boil, stirring constantly over medium-high heat until the sugar melts and comes to a boil. Boil 1 minute, then reduce the heat to medium-low, cover the pan and cook, stirring occasionally, about 10 minutes.
3 Uncover the pan, add the vinegar, and cook, stirring occasionally, until the sugar caramelizes and takes on a rich honey-like color and consistency, about 20 minutes. (Do not make the chutney very thick it will thicken as it cools.)
4. Let cool completely, then put it in sterile jars. This chutney does not need to be refrigerated. It stays fresh about 6 months at room temperature. The color depends over time, but that does not affect the taste.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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