C 1 kg of mangos (Gala variety)
Lime juice from 1 lime
2 tablespoons of mango vinegar (apple cider)
2 tablespoons of brown sugar
1 and 1/2 teaspoons of grated ginger
2 teaspoons of crushed black pepper
2 teaspoons of salt
1 cup of dark raisins, without pits (150g)
2 teaspoons of mustard seeds in grains
10 cloves of garlic, peeled (30g)
C 1 kg of mangos (Gala variety)
Lime juice from 1 lime
2 tablespoons of mango vinegar (apple cider)
2 tablespoons of brown sugar
1 and 1/2 teaspoons of grated ginger
2 teaspoons of crushed black pepper
2 teaspoons of salt
1 cup of dark raisins, without pits (150g)
2 teaspoons of mustard seeds in grains
10 cloves of garlic, peeled (30g)
Peel the mangos and cut them into 4 slices
Cut each slice in half to get 8 pieces from each mango
Place the mango slices in a bowl, squeeze lime juice over them, and let them sit while you prepare the remaining ingredients
In a saucepan (preferably stainless steel, cast iron, or ceramic), combine the vinegar and sugar - if you can't find mango vinegar, use white vinegar and reduce the amount to 1 cup, filling the other cup with water
Bring the mixture to a boil
Add the ginger, pepper, salt, raisins, mustard seeds, and finally the mangos
Let it simmer at high heat, stirring occasionally
Reduce the heat and cook for 30 minutes until the chutney thickens
Mash the garlic cloves and add them to the chutney
Remove from heat and let cool
Pour into sterilized glass jars of 250ml or 1/2 liter
To sterilize the jars, submerge them in boiling water and boil for 10 minutes
Remove from water and dry with a clean cloth
Distribute the chutney among the jars to fill
Tightly seal and store in a cool, dark place for 1 month before using
It can be stored for up to 2 months sealed
After opening, store it in the refrigerator
Serve with roasted meats or spicy stews
Yields 1 liter (12 servings)
225 calories per serving
