Mango Chutney Sauce – A Complete Cooking Recipe. друзьями: 
Time: 1hour. The recipes use volumetric containers with a volume of: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 dining room spoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1.8 kg peeled fresh mangoes (ripe but not too soft)
- 3 tbsp. l vegetable oil
- 1 tsp chili pepper flakes
- 2.5 tbsp. diced red onions Luke
- 1/4 Art. chopped fresh ginger
- 1 tbsp. chopped in small cubes of red Bulgarian pepper
- 225 ml. sugar-free pineapple juice
- 110 ml. cider vinegar
- 1/2 tbsp. brown sugar
- 1.5 tbsp. l yellow curry powder
- Salt and ground white pepper
- 1/2 tbsp. light raisins
- 1/2 tbsp. roasted and coarsely chopped macadamia nuts
Recipes with similar ingredients: mango, chutney sauce, red pepper cereal, onion, ginger root, sweet pepper, Pineapple juice, apple cider vinegar, brown sugar, curry, macadamia nut, raisins
Recipe preparation:
- Separate the mango pulp from the seed. The bone has an elongated shape, so you get 2 large pieces and 2 more small pieces from each fetus. Coarsely chop the flesh.
- Heat oil in a pan and add flakes of chili pepper. Be careful not to burn chili, just fry to aromatize the oil. Add onions and fry until soft. Add ginger and bell pepper and fry for 1-2 minutes. Finally, add the mango and cook another minute.
- In a separate bowl, mix pineapple juice, vinegar, sugar and curry powder. Pour the mixture into the pan. Shuffle. Bring to boil slightly and boil for about 30 minutes, often stirring. Salt and pepper. Add raisins and macadamia nuts and transfer to another container by placing it in ice water. I used yellow curry powder with a mild flavor, but you if want a sharper chutney, take the red. Exit: 4 Art.
