lördag 1 oktober 2016

Indian Mango Chutney

Indian Mango Chutney

1 tbs cooking oil
2 yellow Mangos
1 tsp Coriander seeds
½ tsp Cumin seeds
Apple Cider Vinegar
2 tbs Fresh ginger
½ Onion
2 cloves of Garlic
1 red Chili
A pinch of salt
1 cup water
¼ cup sugar
¼ cup apple cider vinegar


Chop the chili, onions and ginger finely. Cut the mangos into small cubes.

Heat the oil in a non- stick pan. Add the spices. Roast for a minute. Add the chili, onions and ginger. Fry to soften. Add the mangos, and the water. Add the sugar and apple cider vinegar. Add the salt. Taste to see if the sweetness and sourness is according to your taste. Adjust according to your own. Stir to combine.

Bring to a rapid boil and reduce to medium-low. Steady simmer for about 30 minutes to an hour. Watch to see when the chutney has cooked and has the consistency you prefer.  Remove from heat and allow it to cool. If you prefer smaller chunks, use a potato masher to mash the mixture to the desired consistency.

Serve with your Indian meal.

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