Mango and pear chutney (TM)
- 50g extra virgin olive oil
- 160g onions
- 1 clove garlic
- 100g Blanquilla pears
- 100g carrots
- 380g mango
- 200g raspberry vinegar
- 100g dark brown sugar
- 100g white sugar
- A pinch of Cayenne pepper
- 1 heaped teaspoons cinnamon
- ½ teaspoon freshly ground black pepper
- 1 teaspoon salt
- 1 tablespoon fresh ginger
- Peel the mangos, remove the stone and reserve the flesh.
- Peel the pears and remove the core.
- In the bowl, place the oil, peeled and chopped onions, the peeled garlic and the washed carrots, cut into chunks.
- Run for 5 seconds / Speed 4.
- Using the spatula, push the ingredients on the inside of the jug down to the bottom and set 10 minutes / Temp, Varoma / Reverse blade / Speed spoon.
- Add the remaining ingredients and mix 10 seconds / Speed 3.
- Re-set 30 minutes / Temp. Varoma / Reverse blades / Speed spoon.
- Once finished, transfer to a glass jar.
- Leave to cool and keep in the fridge.
They are usually served as an accompaniment and they are made with a base of fruit or vegetables. These spicy sauces with a sweet and sour taste are eaten with meat, poultry and paté. They improve if left for a day.
There is no need to peel ginger. As a result of attending a Thai cookery demo, we have learnt that peeling ginger is unnecessary unless for aesthetic purposes as the skin is high in fibre and full of flavour. However, do remove any bits that have become tough or woody.
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