Mango Chutney
Add a cover image by going to Featured Image in the right column and then saving and reloading this post
One of those side dishes we make a lot due to the large quantity of mangos we get from the market
It’s easy to make but it does require a little bit of attention
Ingredients
- 1 mango
- 1 clove of chopped garlic
- 1 cm freshly grated ginger
- 2 tablespoons of cider- of white vinegar
- 1/8 teaspoon cinnamon powder
- 1/8 teaspoon nutmeg powder
- 1/8 teaspoon coriander powder and/or cardamom
- ½ teaspoon chili pepper, fresh, powder or flakes
- Pinch of salt
- Dates (or sugar) add to taste, but it can easily be done without it
Procedure
- Peel the mango and chop in small cubes
- Bring some oil up to temperature in a saucepan
- Add all ingredients and mix well.
- Cook on medium-low heat and bring to boil, reduce heat to low and simmer until thick, for about 20 minutes. Stir frequently to keep from sticking.
- Taste for sweet, sour, spice levels, adjust spices, mix well and keep on the heat for another 5 minutes. Keep stirring it.
- Let it cool and bon appetit!
Tips
- Perfect as side dish with any oriental- and/or spicy dishes or in a salade
- Make a large quantity and save it for another time in a weck jar.
- Damaged or overripe mangos are actually perfect for this recipe. Even the mangos with black spots can still be used to make a chutney.
