Guyana Mango Sour Mango Chutney Food

GUYANESE MANGO SOUR

Steps:

• Add mango, garlic, scotch bonnet pepper, culantro, lime juice, salt and sugar to a sauce pot
• Add water and mix together
• Bring mixture to a high boil and boil for 19 minutes
• Lower heat to simmer, stirring occasionally
• As mixture simmers, mash mango as it gets soft
• Simmer mixture till mango is a texture you desire, mashing as you stir (approximately 10 to 15 minutes)
• Taste for salt and pepper. If you desire more heat add pepper sauce to liking.
• Remove mixture from stove (sour will start to thicken up)
• Cool to about room temperature and add vinegar
• Serve at room temperature, or store in the fridge for later use

MANGO CHUTNEY

Steps:

• Peel the mangoes and chop the flesh into blueberry-sized pieces. Pour the vinegar and sugar into a large pan and simmer gently, stirring until the sugar has dissolved. Increase the heat and bubble for 8-10 mins until reduced a little. Meanwhile, toast the cumin, coriander and cardamom in a dry pan until aromatic.
• Tip the spices into a pestle and mortar and gently crush them, leaving the seeds with some texture. Remove the cardamom pods, leaving the seeds in the spice mix, and add to the vinegar mix along with the mangoes, the other ingredients and 2 tsp salt. Bubble over a medium heat for 1 hr 15 mins - 1 hr 35 mins, until thick and syrupy. Leave to sit for 10 mins.
• Transfer the chutney into 2-3 sterilised jars while still hot. Seal the jars and leave to cool, then add labels. Store in a cool place for up to 2 years - the chutney will be best eaten after a few months, when the flavours have melded and mellowed.