Making this recipe for mango chutney is a two day affair. You’ll need large non-reactive containers, 25 pint or 13 quart canning jars with lids and rings as well as canning equipment. For a milder ...

There are still a few more weeks or so left in mango season. We know the end of the season is a sad time for a lot of you, but it also may come as a relief if you’re somebody who can’t figure out what ...

Mango season is in full swing, and if you want to be in the thick of it, head out to Pine Island. There are more than 400 varieties of mango, all belonging to the genus Mangifera. Most are varietals ...

Summer is almost over and so is the time for mangoes. This is why we are trying to make the most of it before the season ends. Let's agree, there's something so amazing about mango that we fall for it ...

Side dish: Mango chutney is a condiment capable of transforming a simple dish into a surprising bite. Of Indian origin, it has become popular all over the world and today it is a staple in the most ...

1- Apply salt and turmeric to the raw mango wedges and keep aside for at least 24 hours. 2-Roast mustard seeds, coriander seeds, fenugreek seeds, cumin seeds, ajwain and make a coarse powder. 3-Add ...

Remove the mango slices from the tin and drain the liquid. Place the mango in the bowl, sprinkle the salt over the top, and allow to sit for half an hour. Place the sugar, vinegar, garlic, ginger, ...