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Print Recipe
Mango Chutney Recipe
The most delicious sauce I made this week is mango chutney. I recommend everyone to try it. This sauce is not a shame to serve to guests. In addition to the fact that the mango slices are amber-colored, transparent, and look very appetizing in a sauce with yellow raisins, it is also a very tasty addition to meat and fish. The aromatic sauce with a slight sourness and a slight sharpness of pepper, aftertaste of ginger will not be forgotten for a long time and will make you cook it again and again and enjoy new taste sensations.
Course Snacks
Cuisine Azerbaijani
Cook Time 60 minutes
Servings
Ingredients
Course Snacks
Cuisine Azerbaijani
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. We will prepare the necessary products. For serving, I used thin, rye bread.
    We will prepare the necessary products. For serving, I used thin, rye bread.
  2. Cut the mango into thin slices.
    Cut the mango into thin slices.
  3. Cut the ginger into small cubes, and the bitter pepper into small circles, avoiding the seeds.
    Cut the ginger into small cubes, and the bitter pepper into small circles, avoiding the seeds.
  4. In a saucepan with a thick bottom, put a piece of butter.
    In a saucepan with a thick bottom, put a piece of butter.
  5. Spread the ginger.
    Spread the ginger.
  6. Then finely chopped bitter pepper, let them warm up a little.
    Then finely chopped bitter pepper, let them warm up a little.
  7. Add a few sticks of cloves.
    Add a few sticks of cloves.
  8. We put mango and raisins on top.
    We put mango and raisins on top.
  9. Pour out the sugar, a little salt, a little water and simmer until the mango is ready, until it becomes transparent. About 30 minutes. If the mango is greenish, you will have to simmer a little longer, so there is a little more water. 15 minutes before cooking, add the vinegar. The amount of vinegar is adjustable to taste, it is better to have less.
    Pour out the sugar, a little salt, a little water and simmer until the mango is ready, until it becomes transparent. About 30 minutes. If the mango is greenish, you will have to simmer a little longer, so there is a little more water. 15 minutes before cooking, add the vinegar. The amount of vinegar is adjustable to taste, it is better to have less.
  10. I also added anise seeds to my taste.
    I also added anise seeds to my taste.
  11. I also decided to add the juice of half a lemon and zest at the end of the sauce, after grating it on a fine grater. This is optional.
    I also decided to add the juice of half a lemon and zest at the end of the sauce, after grating it on a fine grater. This is optional.
  12. The mango slices became transparent, so sunny. Very appetizing.
    The mango slices became transparent, so sunny. Very appetizing.
  13. The raisins also took on an amber color.
    The raisins also took on an amber color.
  14. Such a very tasty, beautiful sauce is not a shame to treat guests.
    Such a very tasty, beautiful sauce is not a shame to treat guests.
  15. Serve with fried lamb, the author of the recipe advised, and also use for marinating fish and pork, but first grinding with a blender and adding yogurt to the sauce. After frying, serve the fish and meat pieces with the same sauce.
    Serve with fried lamb, the author of the recipe advised, and also use for marinating fish and pork, but first grinding with a blender and adding yogurt to the sauce. After frying, serve the fish and meat pieces with the same sauce.

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