18. jul. 2010


Home made mango chutney completes almost every indian meal - but is also good instead of regular marmelade with blue cheese.

1 Mango
150 g Sugar
1 1/2 dL Vinegar
1 1/2 dL Water
3 cm Ginger
2 Garlic gloves
1/2 tsp Cayenne pepper
1/2 tbs Mustard seeds
4 Cloves

Finely chup up ginger and garlic. Also chup up the mango, but in slightly larger pieces than the ginger and garlic. Heat up a large sauté pan and fry cayenne pepper, cloves, and mustard seeds for 2 minutes. Add ginger and garlic and fry for another 2 minutes before adding mango, sugar, vinegar, and water. Simmer at low heat without lid for apprimately 30 minutes, transfer to a hot sterile glass jar and seal.

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