Prepare the mangoes a day ahead. Peel them and cut them into wedges or chunks to personal preference. Add it to a bowl and sprinkle the sugar over it. Turn it lightly to distribute the sugar evenly, then cover with clingfilm and leave it in a cool place overnight.
Pre-heat a small frying pan and dry-roast the cumin, coriander and cardamom pods for a couple of minutes to draw out their full flavor. Then crush them with a pestle and mortar (the pods as well). Put all ingredients into a preserving pan. Bring it to a gentle simmer and let it simmer for about 3 hours, stirring from time to time, until the mango becomes translucent and the liquid has almost evaporated, leaving behind a thick syrup. You will need to do a bit more stirring from time to time at the end to prevent it catching.
After that remove the chutney from the heat, let it cool for 15 minutes then ladle it into warm sterilized jars, using a funnel. Seal whilst the chutney is still hot and label when cold. Now you're going to have to forget all about it for 8 weeks so that it can mellow and mature.
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|Serving Size: 1 Serving (27g)|
|Recipe Makes: 48 Servings|
|Calories from Fat: 1 (3%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 2.5mg||0 %|
|Potassium 47.2mg||1 %|
|Total Carbohydrate 9.7g||3 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 9.3g|
|Protein 0.2g||0 %|
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Calories per serving: 38
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