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Writer's pictureEco-Logic Resort

Mango Chutney

Updated: Sep 16, 2020


Even though mango is not a local product here in Paksong, we do get some at the local market sometimes, when it is mango season, To make mango with sticky rice for example (check the recipe here) and also to make mango chutney. A condiment that is a delicious extra at our buffet table. Or use it as a spread with our flatbread.



 

MANGO CHUTNEY

Prep time: 15 minutes - Cook time 1 hour - Makes 6 small jars


INGREDIENTS

  • 2 cups sugar

  • 1 cup white vinegar

  • 1 kg Mango

  • 1 medium onion

  • 1/4 cup of grated fresh ginger

  • 1 garlic clove

  • 1 teaspoon mustard seeds, whole (if you do not have mustard seeds, you can replace it by a teaspoon of mustard)

  • 1/4 teaspoon red chili pepper

EQUIPMENT

  • Stove

  • Big pan

  • Wooden spoon

  • Blender/hand blender

  • Airtight Jars for storage

PREPARATION

  • Peel and cut the mango

  • Chopped the onion

  • Grate the ginger

  • Mince the garlic

  • Sterilize your jars with hot water

METHOD

  • Make a syrup from the sugar and vinegar: combine in a pot, bring to a boil, stir until the sugar is dissolved

  • Add the remaining ingredients and simmer, uncovered until syrupy

  • Let thicken slightly for 45 minutes to an hour, stir occasional

  • Pour into jars

  • Let cool down before storing



 

This recipe is made at the @THEFOODFORESTKITCHEN, the slow food restaurant of @ECOLOGICTHAILAND.

Come and taste the wonderful homemade, fresh, organic food and drinks, while you enjoy the view over the rain forest and valley!

A MEAL WITH A VIEW!


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