Mango and Roasted Red Pepper Chutney
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• 2 pounds mangoes peeled and diced
• ½ cup white balsamic vinegar
• ¼ cup honey
• ¼ cup dried cherries
• Salt to taste
• 2 tablespoons vegetable oil
• 1 medium onion, chopped
• 1 (1-inch) piece fresh ginger, minced
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon chili powder
• 1 roasted red bell pepper, diced
Note: Makes 3 cups
How to make Mango and Roasted Red Pepper Chutney
METHOD:
Toss together mangoes, balsamic vinegar, honey, cherries, and salt. Set aside.
In a medium sauce pan over medium heat add the oil and onions, sauté stirring occasionally, until cooked, about 5 to 7 minutes. Add ginger, garlic, cumin, coriander and chili powder. Reduce heat to low and cook, stirring for about 1 minute.
Stir in mango mixture and simmer, stirring occasionally, until mangoes are tender, about 15 to 20 minutes. Add the roasted red pepper cook for one minute. Serve cold.
Posted By:
farzana, karachi