Montserratian Mango Chutney is a traditional Montserratian recipe for a classic chutney of mango flesh, in a lightly-curried base of white vinegar, brown sugar and onion. The full recipe is presented here and I hope you enjoy this classic Montserratian version of: Montserratian Mango Chutney.
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Mango chutney is a popular condiment in Montserratian cuisine, known for its sweet and tangy flavor. This recipe combines ripe mangoes with aromatic spices to create a delicious and versatile chutney that pairs well with a variety of dishes.
Ingredients:
4 ripe mangoes, peeled and diced
250ml white vinegar
200g brown sugar
1 small onion, finely chopped
2 garlic cloves, minced
1 tsp fresh ginger, grated
1 tsp mustard seeds
1 tsp ground turmeric
1/2 tsp chilli flakes
1/2 tsp salt
Method:
Combine the diced mangoes, white vinegar, brown sugar, chopped onion, minced garlic, grated ginger, mustard seeds, turmeric, chilli flakes, and salt in a large saucepan.
Bring the mixture to a boil over medium heat, then reduce the heat and simmer for 20-25 minutes, stirring occasionally, until the chutney thickens.
Remove the pan from the heat and set aside until the chutney cools to room temperature.
Transfer the mango chutney to sterilized jars and store in the refrigerator. The flavours will continue to develop over time.
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