Chunky Mango Chutney

This Mango Chutney works great with fish, meat and vegetarian dishes. Sweet and tangy condiment will improve your favorite curries and more.

This Mango Chutney works great with fish, meat and vegetarian dishes. Sweet and tangy condiment will improve your favorite curries and more.

Chunky Mango Chutney WM2

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Chunky Mango Chutney
 
Author:
Recipe Type: Condiments
Cuisine: Indian
Serves: 3-4
Ingredients
  • 350g (1 medium) Mango, peeled and stoned
  • 7g Ginger (fresh), peeled
  • ¼ tsp Turmeric
  • 2 Cloves (whole)
  • 1 Cardamom Pod, slightly cracked
  • 60g Sugar
  • 60g White Wine Vinegar
  • 3g Salt
  • 5g Red Chilli, seeds and pith removed
  • 11g Oil
Instructions
  1. Peel and chop ginger very finely. Saute it in oil on low heat together with cardamom pod and cloves until fragrant and slightly toasted (1-2 min). Add turmeric and mix it through. Turmeric will toast in hot oil almost immediately, beware not to burn it.
  2. Slice mango thinly (less than 0.5 cm (0.2 inch)), add it to the spices.
  3. Top with sugar, vinegar, salt and chopped chilli.
  4. Simmer for approx. 30 min mixing once in a while. Mango should be slightly translucent at this point. Break it up into smaller pieces using spatula and simmer for further 10 min. until most of the liquid is gone. Chutney should be moist, but sticky. Once done let it cool down before serving.

 

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