Today’s recipe combines three beloved Namibian ingredients: mangoes, ginger, chili pepper flakes. The resulting chutney tastes great with meats, veggies, breads… you name it. It’s quite sweet, vinegary, and mildly spicy. You can add fresh minced chili peppers to increase the heat to sweat-inducing levels, if you’d like.
| Servings |
| 1 quart |
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Today’s recipe combines three beloved Namibian ingredients: mangoes, ginger, chili pepper flakes. The resulting chutney tastes great with meats, veggies, breads… you name it. It’s quite sweet, vinegary, and mildly spicy. You can add fresh minced chili peppers to increase the heat to sweat-inducing levels, if you’d like.
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Ingredients
- 4 cups mango (cubed)
- 1/2 cup white wine vinegar
- 1 cup sugar (less if your mangoes are very sweet)
- 1 small onions , chopped
- 1 tsp ginger root
- 1/2 tsp red pepper flakes (or more to taste)
- 1/2 tsp mustard seeds – OR –
- cracked mustard seed
Servings: quart
Units:
Instructions
- Simply dice up the mangoes, removing the skin and pit. You can use slightly tart mangoes, as I did. If your mangoes are very sweet, I’d recommend cutting back on the sugar.
- Then, add all other ingredients to a medium pot. Bring to a happy bubble and let cook uncovered for about 45 minutes-1 hour. Stir occasionally.
- Spoon into a large sterile jar or several small jars. Enjoy with rice, vegetables, meats.. anything really!