Chatini Mangue (Mango & Chilli Chutney)
Mango chutney is EASY to make! This tangy, tasty condiment is a perfect dip or accompaniment to chicken, pork, or lamb. Chutney is made much the same way as you would make a fruit jam, but with vinegar to offset the sweetness, making it more appropriate for savory dishes.
Ingrédients de la recette
- 3 Mangoes, peeled and cubed (1 inch)
- 1 Lime, freshly squeezed
- 1 Tbsp Apple Vinegar
- 1 Red Birds Eye Chilli, finely chopped
- 1 tsp Paprika
- 1 Clove Garlic, grated
- 1 Thumb-sized Piece of Ginger, grated
- ½ tsp Salt
- 50g Billington's Light Muscovado Sugar
Instructions
- 1
Add the light muscovado sugar and apple vinegar to a heavy pan.
- 2
Stir in the paprika and salt.
- 3
Peel and grate the ginger and garlic on the fine side of a box grater, then add to the pan.
- 4
Finely chop the red bird's eye chilli, keeping the seeds.
- 5
Squeeze the juice of one lime into the pan.
- 6
Peel the mangoes, cut the flesh from the stone, and cube into 1-inch pieces.
- 7
Add the cubed mango to the pan and stir to combine.
- 8
Place the pan on the hob over a gentle heat and simmer for around 35 minutes, stirring occasionally, until thickened and reduced.
- 9
Cool the chutney and spoon into a sterilised jar or airtight container.
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Se connecterCrédits : Source: Shelina Permalloo