As a facet dish to the caramelized turkey cooked in lemon beer from yesterday, I have below a variation on Mango Chutney.
This is instead quick and rapid (about 1 hour) to make. I see you (in basic) use the cup as measure.
– 6 cups of mango slice as you see in the image (about five pieces of mango)
– 1/two cup of golden raisins
– 1 cup of sugar (you don’t want this much too sweet, but you can add a very little a lot more if you want)
– 1/two to 1 cup of white vinegar (relies upon how sour you want it, I would go with 1 cup)
– 1 minced garlic clove
– 1 cup chopped onion (1-two pieces)
– 1/two teaspoon of Cardamom spice powder, if you have it
– very same with Turmeric
– 1/four teaspoon of scorching chili, perhaps a lot more if you like it to be instead scorching and not sour
Boil sugar and vinegar in a pot, stirring till sugar dissolves.
You may possibly want to fry the onion and the garlic just to give it a awesome shade. Not much too considerably.
Increase anything else into the pot and let it simmer till you get an practically thick sauce. Stir from time to time.
You can keep it in jars.
Nikkor 105mm f/two.eight
1/two hundred s at f/five.6, ISO two hundred
Tagged: , chutney , mango , golden raisins , cooking , sugar , stir , simmer , vinegar , garlic , onion , nikon , D5000 , 105mm , Nikkor , 21-1-eleven