Mango Chutney is a tasty Caribbean tradition borrowed from India. Its spicy sweetness adds the real taste of the West Indies to almost everything – fritters, rice, beans, burritos…
- 1kg Barely ripe Mangoes
- 600mls water
- 450mls vinegar
- 450 gm brown sugar
- 2 tsp fresh ginger finely chopped
- 2 tsp crushed garlic
- 2 tsp chill finely chopped
- 75g raisins (or similar)
- 100gm stoned dates.
- 2 cinnamon sticks
- Peel and cube mangoes place in pan with everything else.
- Bring to the boil and simmer until the mixture is sufficiently dry to leave a clean pan when a spoon is drawn across the bottom.
- Pot into clean warmed jam jars and store for 3-4 months for flavour to develop.
Recipe Contributor: SY Piano crew / GN Espace
The crew of SY Piano are currently enjoying life in the Caribbean – on their second circumnavigation!
Their yacht, a Bowman 45, which they fitted with a Levante 4 stove, has been their home for the past ten years and has taken them safely around the world once already.
The owners are one of our first customers and continue to be very pleased with the performance and reliability of their GN Espace stove. Its excellent cooking performance and low gas consumption make it an essential piece of equipment for live-aboard and ocean cruising.
GN Espace is made up of keen sailors who have been fortunate enough to combine their passion for sailing with their love of food. The Company specialises in producing marine cookers and associated galley products for all sizes of yachts.
For further information please visit the GN Espace website at: www.gn-espace.com