Mango chutney
Instructions
Peel the mangoes, scrape it into a bowl to their pulp, sprinkle with 2 teaspoons salt and let stand for 30 minutes.
Stir the chili powder with a little vinegar to make a paste and keep aside.
In a pot, fresh focus, dissolve sugar in vinegar and add the mango pulp to which you have lifted all the juice, mashing with the back of a spoon.
Cook for 5 minutes, add the chilli paste and after well mixed, continue cooking for about 12 minutes.
Add salt, add the almonds and sultanas and after giving a final mixed, let cool.
The mango chutney will keep in refrigerator in glass jars for a few weeks.
Ingredients and dosing for 4 persons
- 6 green mangoes
- 2 teaspoons of salt
- 2 teaspoons of chili powder
- 30 cl of white wine vinegar
- 400 g of sugar
- 100 g of almonds and sultanas coarsely chopped