I used a recipe from Helen Witty's excellent 'Better Than Store Bought' cookbook that called for 1.5 teaspoons of ground cardamom. Unfortunately I realized too late that she was probably using that tasteless ground cardamom bought in plastic jars. I ground the cardamom myself (it was around 12 pods) and the cooked chutney tastes like it has way too much cardamom in it!
When I can the chutney, I am sure the cardamom flavor will only get stronger. Is there anything else I can add to balance it out a bit? I am going to add four more mangoes, but I am not sure if that will be enough. I'm reluctant to throw it all away because we have just reached the end of mango season where I live and I won't have more of them until next year.