Mango-peach chutney
Tropical sauce with cilantro
Bright and aromatic chutney with tropical notes of mango and the sweetness of peach jam. A perfect sauce for meat, poultry, or cheeses. Fresh cilantro adds a refreshing accent.
Ingredients
Instructions
Preparation
Heat the oil in a pan over medium-high heat.
Sauté the sliced mango until lightly golden, about 5 minutes.
Add the finely chopped shallot and grated ginger, cook until fragrant, about 1 minute.
Stir in the white wine vinegar and peach jam, bring to a gentle simmer.
Cook until thickened, about 5 minutes. The volume should be approximately 2 cups.
Transfer the chutney to a bowl and let cool to room temperature, about 2 hours.
When the chutney has completely cooled, stir in the chopped cilantro.
If you add cilantro to a hot sauce, it will wilt and lose its freshness
Up to 1 week in an airtight container
Before serving, it is best to bring to room temperature
Roasted meats, chicken, turkey, hard cheeses, crackers