Mango Chutney
With this sweet-savoury chutney with big chunks of mango & packed with spices, you will always have a good sauce to rely on to pimp any kind of meal. Going from an eggy brunch toast to a coconut curry or grilled vegetables, this will give that final touch that will make your day.
Ingredients (2 x 500g):
3 big ripe mango’s (or 4 small)
4 small red onions
100 ml white wine vinegar
60 ml red wine vinegar
80 g white sugar
50 g brown sugar
7 cm ginger
1 red pepper
2 cloves of garlic
1 teaspoon of cumin seeds (roasted in a dry pan)
2 teaspoons of mosterd seeds (roasted in a dry pan)
1 teaspoon of Garam masala
5 cardamom pods
3 cloves
salt & pepper to taste
Directions:
Peel, stone and roughly chop the mangos. set aside.
Peel and finely chop the garlic & red onions, then remove the seeds from the red pepper and finely chop.
On a medium heat, bake the onions in some neutral oil. After a few minutes, add the finely chopped chilli, garlic, spices (except the garam masala) & grate the ginger directly in the pan.
Add the roughly chopped cubes of mango, salt & pepper, sugars & vinegars.
Reduce the heat to low and simmer for +/- 30 minutes until it has a thick, syrupy consistency. Tip: If you don’t want big chunks of mango, you can take a potato masher and use this to thicken your chutney.
Add the garam masala & let it cool down till toom temperature.
Divide among sterilised jars, seal and keep in the fridge for up to 2 months
Nina Beckers
