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.
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.
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.
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I am a writer who cooks or a cook who writes: the order of the qualities does not alter the product. Since 2010 I made SAVOIR FAIRE the place where my two passions converge and now I develop recipes professionally and work as a strategist and creator of digital content, including the production of cooking videos.
