Mango chutney with pink pepper

Name: Mango chutney with pink pepper
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2 Porciones
Ingredients: 2 Ripe mangoes (peeled, pitted, diced); 1 Small red onion, finely diced; 1 Garlic, finely chopped; 1 Ginger (approx. 2 cm), finely grated; 80ml Apple cider vinegar; 80g Brown sugar; 1 tsp. Salt; 0.5 tsp. Turmeric; 0.5 tsp. Chilli flakes (optional); 1 tsp. Pink pepper berries (lightly crushed); 1 tbsp. Oil (e.g. sunflower oil)

45 min
- Preparación::Preparando 15 min
- Cocción 30 min

Ingredientes

2 Personas

2 Ripe mangoes (peeled, pitted, diced)
1 Small red onion, finely diced
1 Garlic, finely chopped
1 Ginger (approx. 2 cm), finely grated
80 ml Apple cider vinegar
80 g Brown sugar
1 tsp. Salt
0.5 tsp. Turmeric
0.5 tsp. Chilli flakes (optional)
1 tsp. Pink pepper berries (lightly crushed)
1 tbsp. Oil (e.g. sunflower oil)

Preparation

Paso 1

Peel the mangoes and cut into small cubes. Finely chop the onion, garlic and ginger. Heat oil in a small pan. Sauté the onion, garlic and ginger until translucent. Add the turmeric and chilli flakes (optional) and fry briefly.

Ripe mangoes (peeled, pitted, diced)

Small red onion, finely diced

Garlic, finely chopped

Ginger (approx. 2 cm), finely grated

tsp. Turmeric

tsp. Chilli flakes (optional)

tbsp. Oil (e.g. sunflower oil)

Paso 2

Add the mango, sugar and apple cider vinegar. Reduce everything over a medium heat for approx. 25-30 minutes until the mixture thickens and becomes jam-like. Stir occasionally. Stir in pink pepper and salt and simmer gently for another 2-3 minutes.

ml Apple cider vinegar

g Brown sugar

tsp. Pink pepper berries (lightly crushed)

Paso 3

Pour hot into sterilised jars, seal tightly and leave to cool upside down. The chutney will keep for several weeks if stored in a cool, dark place.