One of our favorite ways to eat chicken is baked or roasted, served with rice (this will be great on Thiebou Dieune or Thiebou Yapp woploooow) and a bit of mango chutney.
Mango chutney is easy to make! And a great way to take advantage of mangoes when they are in season and plentiful at the market. We found the original recipe on Simply recipes , and have been using it for years to make our chutney. However, we decided to add our little twist on it; check this out!
This chutney is spicy from ginger, garlic, red chili pepper flakes and more ingredients from our blends. It gets its tangy-ness from the acidity in the mangoes and added vinegar, and it gets its sweetness from the mangoes, raisins, and sugar.
INGREDIENTS
2 cups sugar
1 cup distilled white vinegar
6 cups mangoes (4 to 5), peeled and cut in 3/4-inch pieces
1 medium onion, chopped (about 1 cup)
1/2 cup golden raisins
1/4 cup crystallized ginger, finely chopped
1/4 teaspoon Safara
1/4 teaspoon of Ginger Mix
1 tbsp Mechoui
PREPARATION
Make sugar vinegar syrup: Combine sugar and vinegar in a 6 quart pot; bring to a boil, stirring until sugar dissolves.
Add remaining ingredients and simmer, uncovered, until syrupy and slightly thickened, 45 minutes to 1 hour. Stir occasionally during cooking.
Pour into jars: Pour into clean, hot jars leaving 1/2-inch headspace; close jars. (Do not over-tighten the jars.)
For shelf stable storage, process in a water bath: Put a rack on the bottom of tall, large pot. Place the sealed jars on the rack. Fill the pot with water, covering the jars by 1 inch. Bring to a rolling boil. Boil for 15 minutes. Remove the jars from the pot and let sit at room temperature to cool.
As usual, make sure to let us know how it went.
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