The mango and ginger Chutney which I bring you today it´s a little bit different. It has a different texture than the Chutneys we usually found; it is slightly al dente rather than a thick chutney. This because the mango pieces are cooked with a lot of vinegar and sugar.
In our country, this mango chutney is prepared with green mango, but here as it is difficult to find green mango, I have chosen mangoes with a firm texture, not very ripe. We also need ginger and red dried chillies which give a touch of flavour to this mango chutney.
It is a delicious chutney with fantastic taste and texture!
Ingredients
- 400g mango cut into small cubes
- 2-3cm piece of ginger cut into thin strips
- 2-3 dried red chillies
- 300g sugar
- 250ml white vinegar
- Salt to taste
Instructions:
-Peel and cut the mango into 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 open, store it in the refrigerator and consume it within four weeks.
Tips and Tricks:
- To prepare this Chutney, you have to choose mangoes with a firm texture, not very ripe.
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.
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