Cinnamon Mango Ginger Chutney
Chutney originates from Indian cuisine, but the combination of mango, ginger, and cinnamon creates a unique, exotic flavor profile that blends Asian and Western gastronomy. The sweet taste of mango perfectly harmonizes with the pungent aroma of ginger and the warm spice of cinnamon. Imagine the mango slowly cooking as the aroma of ginger and cinnamon fills the kitchen, and the flavors melt into a rich, thick chutney. This sauce is excellent with grilled meats, cheeses, or even roasted vegetables. It's simple to prepare, but the richness of the flavors makes every meal special.
Ingredients for this recipe
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Preparation Steps
1
Prepare the ingredients: peel and dice the mangoes, peel and grate the ginger and garlic, and finely chop the red onion and chili pepper.
2
In a medium saucepan, heat the white wine vinegar over medium heat. Add the brown sugar and stir until completely dissolved.
3
Add the chopped red onion, garlic, ginger, and chili pepper. Sauté for about 5 minutes, or until the onion is softened.
4
Add the diced mangoes, cinnamon stick, salt, and black peppercorns. Stir well to combine, then bring to a simmer.
5
Reduce the heat to low and simmer the chutney for 30-40 minutes, or until it thickens to a jam-like consistency.
6
Remove the cinnamon stick. Taste the chutney and adjust the seasoning as needed, adding more sugar for sweetness or vinegar for tang.
7
Let the chutney cool completely, then transfer it to a clean, airtight jar. Store in the refrigerator for up to two weeks.
