Mango Chutney {To Die For}

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Mango Chutney.The first time I heard there was sauce named chutney, was in my hometown Caracas, back in Venezuela, while I was taking a look to Don Armando Scannone’s recipe book Mi cocina a la manera de Caracas. Thorough the time I learned chutney were sauces originally cooked in India.

My favorite was mango chutney, with a pungent spicy flavor, semi sweet and savory. My comadre Eirys (Tomás Godmother’s) brought me two jars a couple of months ago. Once they were done, I decided to make my own. So here I go with my mango chutney that I use, among other things to make mango BBQ sauce. I hope you like it.

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5 from 4 votes

Mango Chutney

Originally from India, chutneys are now part of the American repertoire. This mango chutney recipe is easy to prepare and cab be used as a base to create a mango BBQ sauce.

Prep Time15 mins

Cook Time40 mins

Total Time55 mins

Servings: 1 cup

Ingredients

• 2 cups mango diced
• ¾ cup onion finely chopped
• ½ cup red bell pepper finely chopped
• 1 cup brown sugar
• ½ cup white vinegar
• 1 teaspoon grated ginger
• 1 sprig of cinnamon
• 12 black peppercorns
• ½ teaspoon coarse sea salt

Instructions

Put all ingredients in a saucepan over medium-high heat.

• Once it boils, reduce the heat to low.
• Cook for 35-40 minutes until it reaches the consistency of a jam.
• Discard the cinnamon stick.
• Store in a jar with a lid and refrigerate.
  

Course: Confitures & Jams, Dips & Sauces

Author: Enri

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