John Myers
Contents
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Ingredients
- 375 g Diced mango pulp
- 100 ml White vinegar
- 150 ml Water
- 100 g Raw cane sugar
- 1 tsp Salt
- 0,25 tsp Turmeric
- 0,25 tsp Chilli flakes
- 1 tbsp Oil
- 1 tsp Brown mustard seeds
- 2 pinches Asafoetida
Instructions
- Put the mango pulp in a saucepan with vinegar, water, raw cane sugar, salt and turmeric. Chili is such a matter of taste. You can leave it out, the mango chutney tastes very good without. But if you like it a little more spicy, you can add 0.5-1 teaspoon of chili flakes. And if you like it really hot, you can do it more.
- Now bring the whole thing to the boil and simmer with the lid at an angle for 20 minutes. When the mango pieces are soft, the whole thing is finely pureed and put back on the stove. Let simmer further.
- In a separate small saucepan, heat the oil and simmer the mustard seeds until they start to crack. Add the asafoetida, stir briefly and add this mixture to the mango mixture.
- The chutney is simmered in the open pot for another 5 minutes.
- If you don't eat the chutney straight away, you can fill it hot in screw-top jars and store it like jam.
Notes
If you like your chutney in pieces, you should cut the mango pulp smaller, do not puree it after cooking and thicken it with 1 teaspoon cornstarch (mixed with a little water).
