Mango Chutney
The Mango-Chutney with ginger and lime from Spoonsparrow gives every dish an exotic extra!
Ingredients
- 1500 g firm mango (about 4 firm mangos)
- 40 g Ginger (1 piece)
- 4 small red chili peppers
- 3 limes
- 100 ml apple cider vinegar
- 120 g coconut palm sugar
Instructions
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1.
Rinse two screw-top jars (400 ml each) with boiling water and dry upside down on a kitchen towel.
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2.
Peel the mangos, cut flesh from pits, weigh 750 g and dice into about 5 mm cubes.
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3.
Peel the ginger and slice finely.
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4.
Halve the chili peppers, remove seeds, wash thoroughly and slice very thinly.
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5.
Cut the limes in half, squeeze out juice and measure 75 ml. Mix with vinegar.
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6.
Heat coconut palm sugar in a pot over medium heat while stirring until it melts and turns light brown.
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7.
Add the ginger and chili strips to the melted sugar.
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8.
Carefully pour in the lime-vinegar mixture and simmer for 2–3 minutes.
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9.
Add the mango and cook on low heat, stirring frequently, for 45 minutes; add up to 200 ml water gradually if needed.
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10.
Fill the hot chutney into the prepared jars and seal with lids. Let sit upside down for 5 minutes, then stand upright.
