Mango and chilli chutney

Mango and chilli chutney

By

Preserve fresh fruit to enjoy year-round in this modern mango chilli chutney.

The ingredient of Mango and chilli chutney

  1. 2 tablespoons vegetable oil
  2. 2 red onions, finely chopped
  3. 3 cloves garlic, crushed
  4. 2 teaspoons garam masala
  5. 8 cardamom pods, bruised
  6. 3 red birdu2019s-eye chillies, seeded, finely chopped
  7. 16 curry leaves (see note)
  8. 600ml apple cider vinegar
  9. 2 granny smith apples, peeled, cored, cut into 1cm pieces
  10. 6 under-ripe mangoes, peeled, cheeks cut into 1cm pieces
  11. 660g (3 cups firmly packed) brown sugar

The instruction how to make Mango and chilli chutney

  1. Heat oil in a large, heavy-based saucepan over medium heat.
  2. Add onions, garlic, garam masala, cardamom, chillies and curry leaves, and cook, stirring occasionally, for 10 minutes.
  3. Add vinegar and apples, and cook for 10 minutes or until apples are softened.
  4. Add mangoes and sugar, and stir until sugar dissolves. Simmer for 30 minutes or until most of the liquid has evaporated.
  5. Spoon hot chutney into warm sterilised jars and seal while hot.

Nutritions of Mango and chilli chutney

calories:
calories:
calories:
calories:
calories:
calories:
calories:
calories:
calories:
calories: https://schema.org
calories: NutritionInformation

You may also like