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Categories:
mango red pepper tomatoes white vinegar brown sugar salt ginger sultanas fresh jalapeño including seeds garlic ground cumin ground coriander turmeric vegetable oil onion red bell pepper cinnamon
Viewed: 26 - Published at: 7 years agoIngredients
- 1 firm-ripe mango (peeled and cut into 1/2-inch cubes)
- 1 red pepper chopped into tiny cubes
- 30 Ripe Cherry Tomatoes
- 1/3 cup distilled white vinegar
- 1/3 cup packed dark brown sugar
- 1 3/4 teaspoons salt
- An inch of fresh ginger, peeled and chopped
- 1/2 cup sultanas
- 1 tablespoon chopped fresh jalapeno including seeds
- 3 garlic cloves, chopped
- 3/4 teaspoon ground cumin
- 3/4 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 2 tablespoons vegetable oil
- 1 medium onion, chopped
- 1 red bell pepper, cut into small cubes
- 1 cinnamon stick
Method
- Toss together mango, crushed tomatoes, sliced red pepper, vinegar, brown sugar, and 1 teaspoon salt.
- Mince and mash ginger, jalapeno, and garlic to a paste with remaining 3/4 teaspoon salt using a large heavy knife, then stir in cumin, coriander, and turmeric.
- Heat oil in a thick based saucepan over moderately high heat until hot but not smoking, then saute onion and bell pepper, stirring occasionally, until golden, 8 to 10 minutes. Add garlic paste, then reduce heat to moderate and cook, stirring, 1 minute. Stir in mango, sultana, etc mixture and simmer, covered, stirring occasionally, until mango and peppers are tender, about 30 minutes. Discard cinnamon stick.
- Pour into sterilised jars and cool chutney, uncovered, about 45 minutes. Add lids and refrigerate.
- Enjoy!!
