Sauces, Dips and Spreads
Enjoy this classic sweet and tangy condiment on a variety of roasted meats, as an accompaniment on a cheese board, or even spread on your favorite sandwich.
4 OZ / 120 G yellow onions
1 EA garlic clove
1 PIECE fresh ginger
0.5 EA red chili pepper
1 EA green apple
2 OZ / 60 G brown sugar
1.5 OZ / 45 ML water
1 TSP salt
16 OZ / 450 G frozen cubed mango
2 OZ / 60 ML apple cider vinegar
Add brown sugar and the water to mixing bowl. Remove the measuring cup and cook for 6 minutes / 212°F|100°C / speed 1.
Peel and halve the onion and the garlic. Peel the ginger with the back of a spoon. And add the onion, garlic and ginger to the mixing bowl. Trim chili pepper and add it to the mixing bowl. Chop for 10 seconds / speed 6. Use spatula to scrape down sides of mixing bowl.
Peel the apple, remove the core and cut into quarters. Add apple quarters to mixing bowl and chop for 10 seconds / speed 5. Use spatula to scrape down sides of mixing bowl.
Add mango and apple cider vinegar to mixing bowl.
Remove the measuring cup and cook chutney for 60 minutes / 195°F|90°C / speed 1.
Season the chutney with salt to taste. Mix chutney for 10 seconds / speed 3.
While still hot, pour chutney into sterilized screw-top jars, seal well, and stand them upside down for 10 minutes. Then turn them right side up and let cool completely to room temperature.
Enjoy your meal!
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