Mango Ginger Chutney
Try this Mango Ginger Chutney Recipe to add to your taste buds experiences. It can be enjoyed with meats like chicken, duck, lamb, pork. Cheeses and brie are excellent with chutney, too.
Ingredients
- 3 mangoes diced
- ¾ cups light brown sugar
- ¾ cups +2 Tbsp red wine vinegar
- 1 cup shallots (about 2 large shallots make a cup) minced
- ¼ cup golden raisins
- ¾ cups fresh ginger peeled and minced
- ¼ cup + 2 Tbsp apricot nectar check your local store and different brands
- 1 Tbsp thyme leaves finely chopped or whole
- 2 Tbsp fresh mint finely chopped
- Kosher salt
- Hot chili pepper to your taste optional
Instructions
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In a medium saucepan, cook the brown sugar over moderate heat, stirring, until evenly melted and caramelized, 6-8 minutes.
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Pour in the red wine vinegar and stir until the caramel dissolves.
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Stir in the shallots, raisins, ginger, apricot nectar, diced mangoes and thyme.
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Cook over moderately high the until the shallots and mangoes are tender, about 8 minutes.
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Transfer the chutney to a small bowl. Stir in the mint and season with salt.
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Cool at room temperature.
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Fill in small jars and store in the refrigerator.
Recipe Notes
Mango Chutney Uses:
- Add to meats: chicken, duck, lamp, pork
- Serve with cheeses and brie
- Add some chutney into a halved brie and heat in the oven for about 15 minutes
- Try chutney with ice-cream as a topping
- Dip steamed or fresh veggies into chutney: carrots and cauliflower
To add just a tiny bite to your Mango Ginger Chutney, add a bit of hot red peppers.