Gastronomixs

Mango chutney

This is an essential flavouring from Indian cooking; in India this is called Aam Chatni. Outside of India, we generally think of chutney as something sweet, but you can vary the flavours significantly with the ripeness of the mango and the quantity of sugar. Of course, a variation in the spices can also make a huge difference. Try ground coriander, cloves, allspice, etc.

Mango chutney

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Ingredients

2

tbsp

oil

2

 

ripe but firm mangoes

2

tbsp

cumin seed

2

tbsp

ginger, julienned

2

 

green chilli peppers

50

ml

lemon juice

180

g

sugar

Preparation method

  • Finely dice the mango (coarse brunoise)
  • Slice the green chilli peppers into thin rings.
  • Heat the oil in a pan and fry the cumin in it for 30 seconds.
  • Add the ginger and fry for an additional 30 seconds.
  • Next, add the mango, green chilli peppers, lemon juice, and sugar and fry gently until translucent.
  • Serve hot, at room temperature or cold, depending on your preference or how you wish to serve the chutney.

Serving suggestions

  • As a side with an Asian main dish.
  • As a component in a starter, e.g. with avocado, poultry or soy.

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