Mango and Ginger Chutney

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. The reason for this is that the mango pieces are cooked with a lot of vinegar and sugar, without adding water.

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 amazing taste and texture!

Chutney de mango y jengibre

 

 Ingredients

  1. 400g mango cut into small cubes
  2. 2-3cm pieces of ginger cut into thin strips
  3. Two-three dried red chillies
  4. 300g sugar
  5. 250ml white vinegar
  6. 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 within 4 weeks.

Chutney de mango y jengibre

Tips and Tricks

  • To prepare this Chutney you have to choose mangoes with a firm texture, not very ripe.

 

Mango and Ginger Chutney

Mango and Ginger Chutney

Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Cuisine India
Calories 175 kcal

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 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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