By dish
Mango Chutney

4 mangoes, slightly under-ripe (total weight about 3 lb/1.5 kg)
3/4 lb (350 g) brown sugar
2/3 teaspoon cumin seeds
1 teaspoons coriander seeds
1/4 teaspoon cardamom
1 teaspoon red pepper
1/2 teaspoon turmeric
1.5 teaspoon ginger paste
1/2 teaspoon cloves
16 fl oz (400 ml) vinegar
2 teaspoon garlic paste
1 onion (finely chopped )

1 Peel the mango with knife (good result with potato peeler)
2 Evenly sprinkle the sugar over mango and leave for sometime in cool place (for better result leave 12 hours)
3 Heat the pan. Roast the cumin, coriander and cardamom. Add everything else and bring to simmer for about 2-3 hours on low heat, stirring from time to time, until the mango becomes translucent and the liquid has almost evaporated, leaving behind a thick syrup.
4 Remove from heat.
5 Let it cool and put into jars*, using a funnel. Store in cold place an enjoy the mango chutney in coming
  * A good way to sterilize preserving jar would be wash, dry and heat in oven. Cool and use it.
Mango chutney is probably most popular chutney not only in Nepal but throughout South Asia.
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