PS... this is another recipe re-do from the early days of my blog. I always like making mango chutney... but I desperately needed to take better photos.
2 mangoes chopped
1 Tbs of grated ginger
1 Tbs of grated garlic
1/4 cup white or cider vinegar
1/4 cup sugar
1/4 cup water
2 tsp salt (or to taste)
1/2 Tbs red chili powder (or to taste)
1/4 tsp turmeric
1 cinnamon stick
Wash and peel the mango. Then slice the meat off the fruit around the large pit. Chop the mango into small pieces. You can also plus them in a food processor. Then grate 1 Tbs of ginger and 1 Tbs of garlic.
Tip: I use a vegetable/potato peeler to easily peel the skin off the mango.
On medium-high heat add vinegar, sugar, water, salt, red chili powder, turmeric and cinnamon stick in a pan. Then add the chopped mango and grated garlic/ginger. Stir well and bring mango mixture to a gently bubble on stove.
Note: I recommend waiting 24 hours before eating the chutney to give it more time for the flavors to develop.
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