mango chutney
(1 rating)
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We were required to make numerous chutneys and sauces in culinary school....I chose this mango chutney that is served well with curries and baked hams..I complimented it with a pork chop, however, I think this would also go great with fish ...One of the professors that was a ongoing competitive cooking contestant wanted this recipe...
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(1 rating)
Ingredients For mango chutney
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3firm mangos
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1/3 ccider vinegar
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1/2 clight brown sugar
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1small jalapeno chile
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1inch piece of fresh ginger, peeled and finely chopped
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1garlic clove, finely chopped
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5cardamon pods, bruised
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1/2 tspcoriander seeds, crushed
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1bay leaf
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1/2 tspsalt
How To Make mango chutney
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1To bruise a cardamom pod you must lightly tap it with a knife or blunt object without cracking it open. The idea is to keep the seeds contained in the pod while allowing the flavors to seep out.
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2Firmer mangoes are ideal for chutneys. Peel the mangoes and cut the flesh off the pit. Slice them lengthwise, then cut into small chunks or wedges.
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3Place these in a large saucepan, add the vinegar and cover; Cook over low heat for 10 minutes.
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4Stir in the sugar, chile, ginger garlic, bruised cardamom pods and coriander seeds. Add the bay leaf and salt. Bring to a boil slowly, stirring the mixture often.
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5Lower the heat and simmer, uncovered, for 30 minutes, until the mixture is thick and syrupy. Remove the cardamom pods and remove and discard the bay leaf.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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