Filter
Reset
Sort ByRelevance
Jennyspelts
Mango Chutney
A chutney is tasty as a side dish, but also delicious in a salad or on a sandwich.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Peel the mango and cut into pieces (keep the kernel). Slice the onion and garlic. Finely chop the walnut.
-
Boil the mango pieces with seeds, onion, garlic and vinegar over low heat in a large pan with a thick bottom. Stir occasionally.
-
Remove the mango kit. Add the raisins, cloves and sugar and cook for another 10 minutes.
-
Season the chutney with cayenne pepper, lemon juice and 1/2 etl salt and cook for 10 minutes to jam.
-
Stir in the walnuts through the mango chutney. Transfer to a clean pot, cover with plastic wrap and close with the lid.
-
Allow the chutney to cool down and store in the refrigerator until use.
Blogs that might be interesting
-
40 minSide dishquick-cooking rice, lettuce, green pepper, shrimp, Dutch shrimp, flat leaf parsley, coriander, chives, garlic, olive oil,salad bowls with green rice and shrimps -
15 minSide dishpita bread, sunflower oil, unroasted hazelnuts, ground turmeric (koenjit), extra virgin olive oil, curd, za'atar spice mix, sweet bell pepper, candy cucumber, tomato mix,labneh with fried pit points and sweet vegetables -
60 minSide dishbasmati rice, broad beans, garden peas, snow peas, fresh parsley, fresh fresh mint, cress, lemon, olive oil, celery,rice salad with legumes -
20 minSide dishboiled beets, walnut oil, liquid honey, Red wine vinegar, extra virgin olive oil, medium sherry, watercress, unroasted hazelnuts, hard goat cheese, fresh dill,beet salad with goat's cheese and hazelnuts
Nutrition
190Calories
Sodium0% DV0g
Fat5% DV3g
Protein4% DV2g
Carbs12% DV37g
Fiber0% DV0g
Loved it