Mango Chutney

Mango Chutney

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Le chutney est un condiment généralement aigre doux d’origine indienne, pakistanaise et essentiellement consommé chez les Anglo-saxons. Il peut être légèrement ou fortement pimenté selon le goût et on le cuisine la plupart du temps avec des fruits comme la mangue, la figue, le citron vert ou des fruits de pays plus tempérés comme la pomme, la pêche etc… Il accompagne des plats de cuisine exotique mais également des mets plus fins comme le foie gras.

 

Preparation time
15 min
Cooking time
1 h
Difficulty
easy
Serves
6 people
Meal cost
$
Meal course
Nibbles
Appetizers
Sauces
Salted Sauces
Tapas
Posted by
Posted on

Ingredients

Metric US
Raisins
5 tablespoons
cider vinegar
80 grams
honey
70 grams
lemon (juice)
2 tablespoons
Sunflower oil
3 tablespoons
Large red onion
1
  1. Soak the grapes in a little pineapple juice for 1 hour.
  2. In a bowl, mix curry powder and ginger and add a dash of pineapple juice.
  3. Stir in the vinegar then the liquid honey and lemon juice. Mix and set aside.
  4. Peel and slice the mango.
  5. In a frying pan, heat the oil and gently sauté the finely chopped onion until it becomes translucent.
  6. Add the pink berries over high heat for 1 minute then the mango which is also browned for 1 minute.
  7. Add the pineapple juice, vinegar, spices and lemon juice, then the grapes and cook the mixture at a low simmer until the juice evaporates for about 50 minutes.
  8. Correct the seasoning and add hot pepper or Espelette pepper if necessary.
  9. Put in a jar, cover and turn over to create an air space. The chutney can be stored like a jam.
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Preparation time
15 min
Cooking time
1 h
Difficulty
easy
Serves
6 people
Meal cost
$
Meal course
Nibbles
Appetizers
Sauces
Salted Sauces
Tapas
Posted by
Posted on

Ingredients

Metric US
Raisins
5 tablespoons
cider vinegar
80 grams
honey
70 grams
lemon (juice)
2 tablespoons
Sunflower oil
3 tablespoons
Large red onion
1 unit
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