I love mango chutney, because it tastes so sweet and sour and the color alone spreads good mood! A great gift for those who like to eat fish and seafood (it fits great)!
This is how it is done (for about three glasses in the size shown):
- 3 ripe mangos
- 2 medium onions
- 2 cloves of garlic
- some white balsamic vinegar
- Ground coriander
- on request, a small spicy chili pepper
- a little brown sugar
- olive oil
Dice the onions and garlic (do not be so fine, puree anyway) and sauté in olive oil with a little brown sugar. Chop the mangoes and add. Simmer for about 10 minutes. Season with salt and coriander and, if desired, add the chilli pepper cut into small pieces (the chutney tastes hot even better, but in the mild version it also feeds my children). Add a dash of vinegar, so that the chutney gets a sweet-sour note (just a little more, the vinegar flavor vanishes by canning). Puree the chutney and add it to hot boiled jars. Close the glasses well and turn them upside down to cool.
The chutney is now canned and lasts at least a year!
You can eat it as a dip to shrimp or fish, but it also tastes as a sauce to Asian vegetables with rice