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Mango & Ginger Chutney

Mango & Ginger Chutney

75 min

6

Ingridients

1 tsp vegetable oil
1/2 tsp red pepper flakes
1 onion
5 cm piece of ginger, peeled and diced
1 tsp minced garlic
1.5 kg mango
100 g raisins
60 g sugar
170 ml white vinegar
1 tsp garam masala
1 tsp salt
1/2 tsp mustard seeds

preparation

Discover how to make this exquisite chutney at home!

Attach the dicing kit to your food processor.
Peel and chop the onion at speed 6. Set aside.
Peel the mango, remove the stone, and dice the flesh at speed 4. Set aside.
Heat the vegetable oil and red pepper flakes in a saucepan over medium heat.
Add the chopped onion and cook until soft and translucent.
Stir in the ginger and garlic and cook for another minute.
Add the diced mango, raisins, sugar, white vinegar, garam masala, mustard seeds, and salt. Mix well and bring to a boil.
Once boiling, reduce the heat and simmer gently for about an hour, until the chutney becomes thick and syrupy.
Transfer the chutney to a clean glass jar, allow it to cool completely at room temperature, then seal and store in the fridge.

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