Day 130! Pakistan - Homemade Mango Chutney - Up Next, Palau

It's Mother's Day, and contrary to the popular notion that mothers should have the day off from cooking, I was only too happy (or deranged) to get in the kitchen this afternoon to make a batch of mango chutney. Last week I made Omani Chicken Tandoori, and my family liked it so much, that we're having it again tonight-- this time with a side of mango chutney to make the dish even better. This sweet, spicy and aromatic chutney is a staple in Pakistan so I just couldn't resist making it, as I love mangoes and they're now coming into the market in beautiful abundance. There are virtually hundreds of recipes for mango chutney, but I liked this one from closet cooking. Best of all? The recipe makes enough to give a jar to that extra special,  sweet and spicy someone in your life.

Officially the Islamic Republic of Pakistan, Pakistan is a sovereign state in south Asia. The country's coast line runs along the Arabian Sea and Gulf of Oman and is bordered by Afghanistan, India and China. Pakistan is the site of several ancient cultures, including the neolithic Mehrgarh and bronze era Indus Valley Civilization. This rugged, beautiful country is the 6th most populous in the world and and has the 2nd. largest Muslim population after Indonesia.

Cuisine in Pakistan varies greatly by region. Generally the food is a blend of Indian, Afghani, Iranian and Asian traditions. Depending on the region, food can be highly seasoned and spicy or mild and aromatic. I chose this Mango Chutney recipe because mango is known as the "king of all fruit" in Pakistan and is the most commonly eaten fruit. Sweet and versatile, Mango is used to make Lassi, chutney, pickle, cakes, ice cream and many other popular dishes.

Mango Chutney (Adapted from Closet Cooking)
(Makes about 4 cups)

6 cups mango, pitted, peeled and chopped
1 onion, chopped
1 read chili, seeded and chopped
1 Tbsp. garlic, grated
1 Tbsp. ginger, grated
2 cups brown sugar
1 cup golden raisins
6 cardamom pods, crushed and ground
1/2 tsp. ground turmeric
1/2 tsp. ground cloves
1/4 tsp. ground cinnamon
1 tsp. cayenne
2 1/2 cups vinegar

Pour everything into a large, non-reactive pot and boil with the lid half-on until it thickens, about 30-60 minutes.

Pour into clean air-tight containers that have been washed with hot soapy water and well dried and refrigerate for up to 3 weeks.*

* You can also use traditional canning methods, in which case you do not have to refrigerate the jars, but do store them in a dark, cool place.

Final Assessment: I admit it - I ate this right out of the pot with a spoon. It's rich, spicy, sweet and adds a wonderful flavor and kick to meat, chapati or anything your could possibly imagine. A+