Mandarin Chutney Sauce

A jar of this seasoning will delight any meat-eater, as chutney sauce is great with beef, pork and poultry dishes.

• Recipe author: Daria Polukarova
• After preparation, you will receive 5 servings
• Cooking time: 40 minutes
• Prep time: 20 minutes
• Total recipe preparation time: 60 minutes

Ingredients

• Tangerines 2 pieces
• Lemon 1 piece
• Onion 1 piece
• Dates 1 handful
• Garlic 2 cloves
• Ginger 10 g
• Ground coriander ½ tsp spoons
• Chili flakes ½ tsp spoons
• Mustard seeds ½ tsp spoons
• Bay leaves 2-3 pieces
• Wine vinegar 160 ml
• Salt 1 tsp the spoon

Cooking method

• Rub the tangerine and lemon zest. Peel the slices, trying to completely get rid of the white pulp, as it can taste bitter in the finished seasoning.

• Finely chop onion and date pulp. Pass the garlic through a press, and grate the ginger.

• Put all prepared ingredients in a saucepan along with spices, add vinegar and sugar and put on low heat.

  

• Chutney should be cooked for a long time - until all the ingredients reach a puree consistency. In our case, this is 40 minutes.

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• Then transfer the chutney to a small jar, cover it with a lid (but do not twist it!) And put it to sterilize in a water bath for 10 minutes.

  

• Screw the lid back on tightly and let the jar cool before placing in the refrigerator. Let the chutney sit for a month.

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