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Chutney de manga

Sunday September 12th, 2021

The mango, which is already succulent and tasty, takes on a bittersweet tone and a scent of spices. You can use it on roasted or grilled meats. It’s guaranteed success.


3 mangoes

1 apple

1 onion

1 clove of garlic

½ red pepper

1 ½ tablespoon grated fresh ginger

¼ cup white raisins

¼ cup of sugar

1 teaspoon of salt

Pinch cinnamon powder

¼ cup of white wine vinegar

¼ cup of water


  1. Make the pre-preparation: peel and cut the mangoes and cut apple chunks; peel and finely chop the onion and garlic clove; cut the pepper, without the seeds, into cubes; peel and grate the fresh ginger (if you prefer, chop very thinly).
  2. Transfer all ingredients to a pan, add raisins, sugar, salt, cinnamon, vinegar and water and mix. Bring to cook over medium heat.
  3. When it boils, lower the heat, cover and cook for 40 minutes, stirring occasionally. If it starts to stick at the bottom of the pan, drizzle with a little more water and mix – the chutney should still have a little broth as it will harden when it cools.
  4. After 40 minutes, turn off the heat. Transfer the chutney to a clean glass and allow it to cool down. Once cold, cover and refrigerate. You can consume it up to 3 weeks.


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