Mango chutney
Votes: 1
Time: 1 hour 45 minutes
Complexity: easily
Servings: 2
Complexity: easily
Servings: 2
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:
- 4 mangoes, peeled, cored and sliced (green is fine)
- 2 jalapeno peppers, seeded and diced
- 1 tbsp vegetable oil plus 1/4 cup vegetable oil
- 1 onion, finely diced
- 1/2 tsp whole cumin seeds
- 1/4 tsp ground cloves
- 1 teaspoon ground cinnamon
- 1 teaspoon ground coriander
- Juice of 2 limes
- 1/4 tbsp. rice wine vinegar
- 2 tablespoons chopped ginger
- 1 cup Demerara brown sugar
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Cooking the dish according to the recipe:
- Heat oil in a skillet and sauté the onion for 4 minutes. Add the jalapeño pepper and cumin seeds and sauté until fragrant. Add the cloves, cinnamon, and coriander. When fragrant, add the mango. Bring to a boil, reduce heat, and cook until the mango is soft.
- Add lime juice, rice wine vinegar, 1/4 cup vegetable oil, grated ginger, and demerara sugar, and bring back to a boil. Reduce heat and simmer for 1 hour, stirring occasionally, until the chutney thickens. Pour into hot, sterilized jars and seal when cool.
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