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Mango Chutney
A vibrant and spicy sweet-and-sour mango sauce with ginger and spices that pairs perfectly with grilled halloumi cheese and appetizers.
Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
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Method
Peel the mango, cut around the pit, and dice into 1 cm cubes. Mince the ginger—you can chop it very finely or grate it, whichever you prefer. Remove the seeds and stems from the chili peppers, chop them as finely as possible, and briefly soak the raisins in warm water.
Sauté all the spices in a couple of tablespoons of oil, being careful not to let them burn. As soon as their aroma becomes intense, add the ginger and fresh hot pepper. Cook for about 7-10 minutes until the ginger softens.
Add the raisins and mango cubes to the pan, gradually adding salt, sugar, and vinegar to taste.
Simmer the chutney over low heat for 40-50 minutes, stirring frequently. Transfer into dry, sterilized jars, seal with lids, and let cool slowly upside down.
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