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 really delicious chutney with an amazing taste and texture!
- 400g mango cut into small cubes
- 2-3cm piece of ginger cut into thin strips
- Two-three dried red chillies
- 300g sugar
- 250ml white vinegar
- Salt to taste
- 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 lid tightly. Put the jar upside down and leave it there for 12 hours.
- Once open, store it in the refrigerator and consume within 4 weeks.
- To prepare this chutney choose mangoes with firm texture, not very ripe.
- The chutneys improve over time, so let the chutneys rest for a few weeks before using them.