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
– salt.

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.

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You can keep it in jars.

Bon Appétit!

Nikkor 105mm f/two.eight
1/two hundred s at f/five.6, ISO two hundred

Posted by c6t9 on 2011-01-21 13:53:43

Tagged: , chutney , mango , golden raisins , cooking , sugar , stir , simmer , vinegar , garlic , onion , nikon , D5000 , 105mm , Nikkor , 21-1-eleven


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