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Chutney tal-mango u tar-Rummien

5 minn 9 voti
Ħin ta 'Prep 15 minuti
Cook Time 8 minuti
Ħin totali 23 minuti
Kors pranzu
Cuisine Ewropea
Inbejjed 3 nies

Ingredjenti
 

  • 1 daqs Mango
  • 1 iżgħar Rummien
  • 2 tbsp Ġinġer frisk
  • 1 ta 'daqs medju Onion
  • 1 żgħir Red chilli, hot
  • 3 tbsp Ħall tal-inbid abjad
  • 3,5 tbsp Gelling sugar 2: 1
  • 1 Tsp Żagħfran

istruzzjonijiet
 

  • 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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Written by John Myers

Chef Professjonali b'25 sena esperjenza fl-industrija fl-ogħla livelli. Sid tar-ristorant. Direttur tax-Xorb b'esperjenza fil-ħolqien ta' programmi ta' cocktails ta' klassi dinjija rikonoxxuti nazzjonalment. Kittieb tal-ikel b'vuċi u perspettiva distintivi mmexxija minn Chef.

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