Mango Chutney

Start cooking chutney... First of all, we will prepare the products:

- mango is washed, wiped with a paper towel and cut into small pieces, which we transfer to a suitable-sized container,

- we clean the garlic cloves from the husk and grind them in any convenient way (we pass them through a press, three on a fine grater or just cut them finely with a knife).

Now you can proceed directly to cooking the sauce itself:

1. We put the chopped mango and crushed garlic into a medium-sized saucepan, then add granulated sugar and honey to them. The latter is better to take liquid, but not necessarily. Next, pour in the white wine vinegar, then put the saucepan on high heat. We cook the contents until all the sugar crystals dissolve, bring to a boil, and then reduce the heat to a minimum.

2. Add chopped chili, ground red pepper, ground ginger and cinnamon to the resulting mass. Mix everything thoroughly and cook the future sauce over low heat for 15 minutes. In the process, we taste and, if necessary (if desired), add spices additionally.

3. Remove the chutney from the heat and serve immediately. Or let it cool down to room temperature if you plan to serve the sauce on the table in a warm form. If the choice fell on cold chutney, it should be kept in the refrigerator for half an hour before serving (of course, we do not put the sauce in the refrigerator hot, and also let it cool down a little beforehand).

Everything is ready! Bon appetit!