Mango Ginger Chutney

For the mango ginger chutney, peel the mango, remove the flesh from the stone and weigh about 250 grams, then cut into cubes.

Peel the ginger and grate finely. Remove the seeds and stalk from the bell bell pepper and cut into thin strips. Peel and finely chop the garlic cloves.

Wash and drain the raisins. Mix all the prepared ingredients in with the cane sugar or honey and leave to infuse overnight.

The next day, add the vinegar and simmer on low heat for half an hour, stirring constantly. 5 minutes before the end of the cooking time, stir in the turmeric and salt. The mango ginger chutney can be served hot or cold.

Preparation Tip:

If you are making more of the mango ginger chutney, pour it into sterile jars while it is still hot. Then seal the jars tightly and turn them upside down. Store in a cool place. Use up jars that have already been opened quickly in the refrigerator.

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