mango chutney

mango chutney

Mango chutney, sweet and spicy at the same time, goes well with lamb, tuna and my favorite: liver. Veal or chicken, no matter what, it is the perfect wedding of tastes!

 For the chutney (about 4 small jars): 

  • 2 ripe mangoes

  • 1 onion

  • 1 stalk of rosemary

  • 15g of ginger

  • 1 chili pod

  • 1.5 TS salt

  • 1 dl white wine vinegar

  • 1 dl water

  • 60g brown sugar

Mix everything in a pan, stir well, then bring to a boil and let simmer / bubble for about one hour. Remove the rosemary and fill into jars. When the jars are clean (clean them with boiling water), you can close them firmly and put upside down until cooled down. Like this you can keep the chutney for months in a non-refrigerated place.

As I love liver, I cut some liver into small pieces, together with a finely chopped onion and some thyme, and pan-fry it in a non-sticking frying pan for about five minutes. Don’t forget to season it well with salt, pepper and paprika. Deglaze with a bit of Sherry, and let reduce the liquid for another two to three minutes. Put the meat on a cutting board and cut into small pieces, with a big knife. Once slightly cooled down, add some butter at room temperature to give it a smooth texture, then put on toast and finish with the chutney.

Also, the chutney is the perfect give-away for your guests! 


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