Chutney de manga
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.
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
METHOD OF PREPARATION
- 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).
- Transfer all ingredients to a pan, add raisins, sugar, salt, cinnamon, vinegar and water and mix. Bring to cook over medium heat.
- 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.
- 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.