HOW TO Instructions for making delicious mango chutney, from juicy ripe mangoes, chili, paprika and curry powder. The perfect sauce to very many dishes and especially delicious for the grilling season. Simple, versatile, gluten-free and keeps very well.
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Total Time 40 minutesminutes
Servings 20Servings
Calories 32kcal
Ingredients
15mlhigh heat oil
50gred onionpeeled and chopped
12gGingerfreshly grated or 1 tsp ginger powder
1Piecered bell bell pepperCore removed and cut into cubes
125mlOrange juiceor another fruity juice of your choice
Place a small pot on the stove and heat. Pour in the oil and add the onion. Sauté while stirring. Add ginger and add paprika. Deglaze with the orange juice.
15 ml high heat oil, 50 g red onion, 12 g Ginger, 1 Piece red bell bell pepper, 125 ml Orange juice
Add curry powder, bird eye chili, mango pieces, coconut blossom sugar, apple cider vinegar and salt. Stir until everything is well combined.
1 tbspn Curry powder, 1-2 Bird Eye Chili or any other chili of your choice, 500 g Mango, 35 g Coconut blossom sugar, 15 ml Apple cider vinegar, ½ tbspn Salt
Cover and simmer over medium heat for 20-25 minutes.
Depending on personal preference, finely blend some of the chutney and return to the pot. This step is optional.
Enjoy immediately or pour into sterilized canning jars.
Coriander to taste
Keeps for about a week in an airtight container in the refrigerator. Properly canned several months. Frozen up to one month.