Mango and Ginger Chutney
Ingredients
- 400g mango cut into small cubes
- 2-3cm pieces of ginger cut into thin strips
- Two-three dried red chillies
- 300g sugar
- 250ml white vinegar
- Salt to taste
Instructions
- Peel and cut the mango in small cubes.
- Remove the seeds from the chilli with the help of scissors and a toothpick. Then cut them into thin slices.
- Put a pan on medium flame with sugar, salt and vinegar.
- When the sugar is dissolved and starts to boil, add the pieces of mango and ginger.
- Lower the flame and let it cook gently for about 30 minutes until the mixture turns syrupy and the mango pieces become transparent.
- Add the chopped dry red chillies, stir everything carefully and turn off the fire.
- Store it immediately in a pre-sterilized glass jar and seal with the lid tightly. Put the jar upside down and leave it there for 12 hours.
- Once opened, store it in the refrigerator and consume it within 4 weeks.
Notes
Trips and Tricks:
- To prepare this Chutney you have to choose mangoes with a firm texture, not very ripe.