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Vietnamese Mango Chutney Recipe
(Nuoc Nam Me)
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RECIPES OF VIETNAM
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This spicy mango chutney dish makes a great condiment for meat,
poultry, and seafood as well as meals with a sweet accent.
Ingredients |
| 6 pieces |
Mangoes, very ripe, peeled and stoned |
| 4 pieces |
Fresh red or green chilies, thinly sliced |
| 10 stalks |
Shallots, thinly sliced |
| 4 tbsp |
Fish sauce |
| 3 tbsp |
Sugar |
| 2 tbsp |
Dried shrimps, ground |
| 3 tsp |
Salt |
Method :
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Slice mangoes in thin strips.
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Put the mango strips, chilies, shallots and
seasonings into a saucepan and cook on low heat, stirring frequently, for approx. 15
minutes.
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Add a little water when chutney begins to dry
up.
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Spoon the chutney into wide-necked jars, seal
and place in a dark cupboard to mature for 5 - 6 days before consuming.
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