Cinnamon Mango Red Wine Chutney
Chutney originated in Indian cuisine, where it's traditionally made with a combination of fruits, vinegar, and spices. This Cinnamon Mango Red Wine Chutney is a modern twist on this classic recipe, blending the sweetness of tropical mangoes with the rich flavors of red wine and the warm aroma of cinnamon. Imagine the spicy scent of cinnamon mixing with the simmering mangoes, while the red wine adds depth to the flavors. This chutney is a perfect choice for grilled meats, cheeses, or even roasted vegetables. It's easy to prepare, but its taste provides an impressive experience with every bite.
Ingredients for this recipe
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Preparation Steps
1
Prepare the ingredients: peel, pit, and dice the mangoes. Peel and finely chop the red onion, garlic, and ginger.
2
In a medium saucepan, heat the apple cider vinegar and red wine over medium heat. Add the brown sugar and stir until dissolved.
3
Add the chopped red onion, garlic, and ginger. Cook for 5 minutes, or until the onion softens.
4
Add the mangoes, cinnamon stick, salt, and peppercorns. Stir to combine, then bring the mixture to a simmer.
5
Once simmering, reduce the heat to low and cook for 30-35 minutes, stirring occasionally, until the chutney has thickened and the flavors have melded.
6
Taste the chutney and adjust the seasoning as needed with more sugar or vinegar. For a smoother consistency, use an immersion blender to blend until smooth, but you can also leave some chunky pieces.
7
Let the chutney cool, then transfer it to clean, airtight jars. It can be stored in the refrigerator for up to two weeks.
