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
- 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
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.