John Myers
Mango and Pomegranate Chutney
The perfect mango and pomegranate chutney recipe with a picture and simple step-by-step instructions.
- 1 size Mango
- 1 smaller Pomegranate
- 2 tbsp Fresh ginger
- 1 medium sized Onion
- 1 small Red chilli, hot
- 3 tbsp White wine vinegar
- 3,5 tbsp Gelling sugar 2: 1
- 1 tsp Turmeric
- Peel the mango, cut out the core. Cut 2/3 of the pulp into cubes, put the rest in a taller container. Halve the pomegranate. Knock the stones out of one half, squeeze out the other half, add the juice to the mango in the container and puree everything very finely. Peel and finely chop ginger (a piece about 3 cm thick as thick as your thumb). Peel and finely dice the onion. Core the chilli, finely chop.
- Put the mango puree, pomegranate seeds, onion, ginger, chilli, vinegar and preserving sugar in a saucepan, bring to the boil and simmer gently for approx. 4 minutes. Then add the mango cubes and let it simmer for another 4 minutes. Then try. If the sweetness of the preserving sugar is not quite enough, add a little more sugar and add a pinch of salt if necessary. The taste should be sweet-sour-hot. Then transfer to a bowl to cool. If you don’t want to use it straight away, pour the mixture into screw jars that have previously been sterilized by boiling water. It stays that way for a long time.
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