Mango Letchup
Mango Letchup
Ingredients
- 250 g ripe mango, peeled and diced
- 45 ml distilled white vinegar
- 45 ml water
- 60 g sugar
- 4 g fine salt
- 1/2 small onion, finely chopped, about 40 g
- 2 garlic cloves, minced
- 2 teaspoons grated ginger
- 2 tablespoons tomato paste
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon ground allspice, or 1 to 2 whole cloves
- 1/2 teaspoon turmeric
- 1/4 teaspoon nutmeg
- to taste soy sauce, as needed
- to taste salt, as needed
Instructions
- 1
Prepare the ingredients: Peel and dice 250g of ripe mango. Finely chop 1/2 small onion (approximately 40g). Mince 2 cloves of garlic. Grate 2 teaspoons of ginger.
⏱️ 10 min
- 2
In a saucepan, combine the diced mango, 45 ml distilled white vinegar, 45 ml water, 60 g sugar, and 4 g fine salt. Stir to ensure the sugar and salt begin to dissolve.
⏱️ 2 min
- 3
Add the finely chopped 1/2 small onion, 2 minced garlic cloves, and 2 teaspoons grated ginger to the saucepan. Then, add 2 tablespoons tomato paste, 1/2 teaspoon ground black pepper, 1/4 teaspoon ground allspice (or 1 to 2 whole cloves), 1/2 teaspoon turmeric, and 1/4 teaspoon nutmeg.
⏱️ 3 min
- 4
Bring the mixture to a simmer over medium heat. Once simmering, reduce the heat to low and continue to cook, stirring occasionally, until the mango softens and the mixture thickens to a desired 'letchup' (chutney-like) consistency. This will take approximately 25-30 minutes.
⏱️ 30 min
- 5
Taste the prepared mango letchup and add soy sauce and additional salt as needed to achieve your preferred flavor balance.
⏱️ 2 min
- 6
Serve the mango letchup warm or at room temperature. It pairs wonderfully with pork chops.
Kitchen Tools
Nutrition Facts (per serving)
Mango Letchup
- 250 g ripe mango, peeled and diced
- 45 ml distilled white vinegar
- 45 ml water
- 60 g sugar
- 4 g fine salt
- 1/2 small onion, finely chopped, about 40 g
- 2 garlic cloves, minced
- 2 teaspoons grated ginger
- 2 tablespoons tomato paste
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon ground allspice, or 1 to 2 whole cloves
- 1/2 teaspoon turmeric
- 1/4 teaspoon nutmeg
- to taste soy sauce, as needed
- to taste salt, as needed
Instructions
- 1
Prepare the ingredients: Peel and dice 250g of ripe mango. Finely chop 1/2 small onion (approximately 40g). Mince 2 cloves of garlic. Grate 2 teaspoons of ginger.
⏱️ 10 min - 2
In a saucepan, combine the diced mango, 45 ml distilled white vinegar, 45 ml water, 60 g sugar, and 4 g fine salt. Stir to ensure the sugar and salt begin to dissolve.
⏱️ 2 min - 3
Add the finely chopped 1/2 small onion, 2 minced garlic cloves, and 2 teaspoons grated ginger to the saucepan. Then, add 2 tablespoons tomato paste, 1/2 teaspoon ground black pepper, 1/4 teaspoon ground allspice (or 1 to 2 whole cloves), 1/2 teaspoon turmeric, and 1/4 teaspoon nutmeg.
⏱️ 3 min - 4
Bring the mixture to a simmer over medium heat. Once simmering, reduce the heat to low and continue to cook, stirring occasionally, until the mango softens and the mixture thickens to a desired 'letchup' (chutney-like) consistency. This will take approximately 25-30 minutes.
⏱️ 30 min - 5
Taste the prepared mango letchup and add soy sauce and additional salt as needed to achieve your preferred flavor balance.
⏱️ 2 min - 6
Serve the mango letchup warm or at room temperature. It pairs wonderfully with pork chops.