Mango chutney
Votes: 3
Time: 30 min.
Mango chutney - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2.5 cups diced mango
- 1 piece (2.5 cm) peeled fresh ginger
- 1 crushed Scotch bonnet pepper
- 1 crushed clove of garlic
- 1/4 tsp coarse salt
- 1/2 cup apple cider vinegar
- 1/2 cup brown sugar
- 1/2 cup raisins
- Ground black pepper
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Recipes with similar ingredients: chili pepper, ginger root, garlic, apple cider vinegar, brown sugar, raisin, chutney sauce, mango
Cooking the dish according to the recipe:
- Place all ingredients in a medium saucepan. Bring to a boil, reduce heat to low, and simmer until thickened, about 25 minutes, stirring frequently to prevent the sauce from sticking to the bottom. Let cool and store in an airtight container. Yield: 2.5 cups.
Categories:
recipe / Sauces / Dips / Caribbean cuisine / Paula Deen
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