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.
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- Yield: 3 -4 1x
Ingredients
Scale
- 350 g 1 medium Mango, peeled and stoned
- 7 g Ginger (fresh, peeled)
- 1/4 tsp Turmeric
- 2 Cloves whole
- 1 Cardamom Pod (slightly cracked)
- 60 g Sugar
- 60 g White Wine Vinegar
- 3 g Salt
- 5 g Red Chilli (<g class=”gr_ gr_53 gr-alert gr_gramm gr_run_anim Punctuation only-ins replaceWithoutSep” id=”53″ data-gr-id=”53″>seeds</g> and pith removed)
- 11 g Oil
Instructions
- 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.
- Slice mango thinly (less than 0.5 cm (0.2 <g class=”gr_ gr_50 gr-alert gr_gramm gr_run_anim Grammar multiReplace” id=”50″ data-gr-id=”50″>inch</g>)), add it to the spices.
- Top with sugar, vinegar, salt and chopped <g class=”gr_ gr_49 gr-alert gr_spell gr_run_anim ContextualSpelling multiReplace” id=”49″ data-gr-id=”49″>chilli</g>.
- 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.
- Category: Condiments
- Cuisine: Indian
