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 Scannoneās 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 aĀ pungent spicy flavor, semi sweet and savory. My comadre Eirys (TomĆ”s Godmotherās) brought me two jars a couple of months ago. Once they were done, I decided to make my own.Ā 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
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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