Ingrédients pour Green Mango Chutney
- 1 kg green mangoes, finely chopped
- Sea Salt
- 250ml white wine vinegar
- 250g brown sugar
- Sultanas
- Fresh Ginger
- Allspice
- Nutmeg
- Ground Cloves
- 1 tsp chili powder (adjust to taste)
- Garlic Clove
- Onion
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Comment préparer Green Mango Chutney
- Wash and finely chop 1 kg green mangoes.
- Combine the chopped mangoes, 250g brown sugar, 250ml white wine vinegar, 1 tbsp ground ginger, 1 tbsp ground cumin, 1 tsp chili powder (adjust to your spice preference), 1 tsp turmeric powder, and ½ tsp salt in a large saucepan.
- Bring the mixture to a boil over medium heat, then reduce heat to low and simmer for 1 hour and 30 minutes, stirring occasionally, until the chutney has thickened to your desired consistency.
- Sterilize your jars by boiling them in water for 10 minutes. Let them cool completely.
- Carefully ladle the hot chutney into the sterilized jars, leaving a small gap at the top.
- Seal the jars tightly and let them cool completely. Once cooled, check the seals to ensure they are airtight.
- Store in a cool, dark place for up to 2 months. Enjoy your homemade Green Mango Chutney!
Nutrition Information (Approximate per serving)
Sodium
205 g
Sugar
1108g
Fat
4g
Carbs
101g
