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Chutney di Mango

I chutney di mango, insieme a tutti i chutney, hanno la loro origine in India, dove vengono utilizzati per aiutare a bilanciare i piatti speziati e aromatici.

Grazie al Commonwealth britannico, il chutney di mango divenne il condimento preferito dagli inglesi. Lo spalmiamo e lo serviamo con formaggi salati, salumi e, naturalmente, curry indiani.

Questa ricetta per il chutney di mango è molto semplice e veloce. La chiave di molte conserve a base di frutta e zucchero è cucinarla il più rapidamente e con cura possibile per evitare che lo zucchero bruci e che tutte le tue conserve siano del colore uniforme del cioccolato.

Il mango è di stagione durante i mesi estivi qui in Florida, ed è disponibile al mercato del contadino a Rockledge Gardens. Quindi perché non approfittare dell’abbondanza. Puoi goderti questa chutney, dolce e colorata d’estate durante i mesi invernali.

Chutney di mango facile: 1 – 11/2 kg

  • 660 g di mango fresco, tagliato a dadini
  • 300 g di cipolla tritata finemente
  • 150 g di peperone rosso, tritato finemente
  • 220 g di zucchero di canna
  • 230 ml di aceto bianco
  • 2 cucchiaini di zenzero grattugiato
  • 2 rametti di cannella
  • 12 grani di pepe neri
  • 1 cucchiaino di sale marino grosso

  1. Metti tutti gli ingredienti in una casseruola a fuoco medio-alto.
  2. Una volta che bolle, riduci il calore al minimo.
  3. Cuocere per 35-40 minuti fino a quando non raggiunge la consistenza di una marmellata.
  4. Scartare la stecca di cannella.
  5. Conservare in barattoli sterilizzati con un coperchio e conservare in frigorifero.

Altre Salse

Published by thebigdreamfactory

My name is Susie Evans-Ardovini and I created The Big Dream Factory. I was born in the UK and have been a chef and restauranteur for over 30 years. During this time I have also lived in France and Italy where I visited many beautiful places and met many wonderful people. I am particularly impressed with the Italian way of life and their approach to food. Many families work extremely hard to grow and produce their own salumi, cheese, wine and olive oil which means that they have a wealth of knowledge and experience, most of which has been handed down through countless generations. It is no different in the kitchen. Nearly all foods served at an Italian table have been gathered from someones garden or field, and is then served alongside homemade, pasta, gnocchi, and countless dishes that could not be recounted in this tiny space since each family's knowledge is unique ... well, you can only imagine. I have walked Rome, climbed to the top of the Vatican, seen Milan, Venice, the Cinque Terre, climbed mountains, walked The Path of the Gods, wandered the great city of Napoli, lived on the little Island of Ponza and gathered a pile of friends, family and photographs as well as invalueable experience along the way. I became a new immigrant to the U.S.A on December 15th, 2013. With the support of many great friends and a passion (bordering on obsession), I am here in search of the American Dream and to bring you the natural flavours and vibrant colours of Italy. All my pasta, gnocchi and biscotti are made by hand just as I saw Italians do in homes and good restaurants all over Italy, every day and sometimes, twice a day. I hope you enjoy my creations and invite you to share your comments, photographs and recipes with me on Facebook or Twitter. In return I of course, will share beautiful Italy with you.

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