mangochutney van Ulrike

Dipinipi

Mango-Pineappel Chutney

? 1 tablespoons vegetable oil
? 1 hot red chilipepper, minced
? 1 large sweet onion, minced
? 4 inch (11cm) piece fresh ginger root, peeled and minced
? 1 large yellow bell pepper, diced
? 3 large ripe mangoes, peeled, pitted, and diced
? 1 pineapple, peeled and diced
? 1/2 cup brown sugar
? 1 1/2 tablespoons curry powder
? 1/2 cup apple cider vinegar
Directions
Heat the vegetable oil in a large saucepan over medium heat. Stir in the red chili pepper and cook until they begin to sizzle, then stir in the minced onion. Reduce the heat to low, cover, and cook, stirring occasionally until the onions have softened, about 20 minutes.
Remove the lid, increase the heat to medium, and stir in the ginger and yellow bell pepper. Cook and stir until the ginger is fragrant, 2 to 3 minutes. Stir in the mangoes, pineapple, brown sugar, curry powder, and vinegar. Bring to a simmer, and cook for 30 minutes, stirring occasionally. Cool the chutney completely when done and store in airtight containers in the refrigerator.

Ik krijg hier hier 7 jamglazen uit.
Ik denk de enige ingrediënten die punten kosten zijn zijn hier de bruine suiker en de olie . De rest heeft 0 punten

_________________
Donaties