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.
We will prepare the necessary products. For serving, I used thin, rye bread.
Cut the mango into thin slices.
Cut the ginger into small cubes, and the bitter pepper into small circles, avoiding the seeds.
In a saucepan with a thick bottom, put a piece of butter.
Spread the ginger.
Then finely chopped bitter pepper, let them warm up a little.
Add a few sticks of cloves.
We put mango and raisins on top.
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.
I also added anise seeds to my taste.
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.
The mango slices became transparent, so sunny. Very appetizing.
The raisins also took on an amber color.
Such a very tasty, beautiful sauce is not a shame to treat guests.
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.