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Published on Jul 7, 2009
I love to prepare this Mango Chutney often during mango season because it is so simple to make and taste amazing. I usually take the same amount of Sugar and Mango but you can add more or less sugar as per your preference. Some people add Jaggery (Gur) -Raw Palm Sugar instead of white sugar in this recipe. So basically no measurement needed to prepare this recipe and that's what I like the most about this recipe and I have never forgotten that way this recipe. The only thing you have to keep in mind though is to cook until 1 to 11/2 thread syrup consistency. If it is not cooked properly, it won't stay good longer. So be sure to cook properly. If you are not good at checking with hands, on candy thermometer cook until it reaches 230 degrees F.