Quick Mango Chutney

1. 1 Mangopack 1 pcs ≈ $1.50 1 pcs
2. 2 Red onion≈ $3.00 per kg 30 g
3. 3 Fresh ginger≈ $8.00 per kg 5 g
4. 4 Fresh chilipack 100 g ≈ $1.00 3 g
5. 5 Vinegar 9%pack 500 ml ≈ $1.30 30 ml
6. 6 Sugarpack 1 kg ≈ $1.60 30 g
7. 7 Salt 2 g
8. 8 Cumin to taste

Grey items are salt, spices and anything under 30 g per jar: you usually have them at home, so they are not in the jar price. Sugar, vinegar and oil from 30 g are counted.

Method

1. Peel the mango¹, cut the flesh into 1 cm cubes to yield about 200 g, finely chop the onion, grate the ginger, and thinly slice the chili.

2. Combine 30 ml 9% vinegar⁵, 50 ml water, 30 g sugar⁶, 2 g salt, and 0.5 g cumin in a small saucepan, then bring to a boil.

3. Add the onion, ginger, and chili, and cook for 3 minutes.

4. Add the mango¹ and simmer over low heat for 15–20 minutes, stirring, until the mixture thickens and turns glossy.

5. Spoon the hot chutney into a clean 0.25 l jar, let cool, and close with a lid.

6. Store in the refrigerator for up to 14 days, and let the flavor develop for 24 hours.