• The MS Cookbook

Mango Chutney

Chutneys are chunkier in consistency than salsas or pestos and add flavor and texture to any meal. We eat them with chicken stews and also with eggs.

INGREDIENTS 5 Medjool dates 1 tsp Garam Masala

1 tbsp fresh ginger

1 tbsp honey 3 ripe Mangos 1 tsp Black Pepper 1 small hot pepper (I usually use Jabaneros)

1 tbsp olive oil 1⁄2 tsp salt 1 1⁄2 tbsp white or apple cider vinegar

1) Wash, peel and remove the seed of the mangoes.

2) Cut the mango into small pieces.

3) Peel the ginger and cut it into small pieces.

4) Cut the Jabanero and dates into small pieces.

5) Cook the ginger and dates in olive oil over a low flame for 5 minutes

6) Add the Jabanero and Garam Masala to the cooked ginger, dates, and olive oil.

7) Let the ingredients simmer on a low flame for 2-3 minutes.

8) Add the mango, vinegar, salt and black pepper to the simmering mixture.

9) Cook the mixture on a low flame until the mango gets soft.

10) Mix in the honey into the mixture and let everything cook for 2 minutes.

11) Take the Mango Chutney out of pan and place it in a bowl.

12) Let the Mango Chutney cool. Serve and enjoy!

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