Ingredientes para un tarro<\/strong><\/p>\n\n\n\n2 mangos, cortados en dados (no demasiado maduros)<\/p>\n\n\n\n
1 cebolla peque\u00f1a, picada fina<\/p>\n\n\n\n
1 cucharada de aceite girasol<\/p>\n\n\n\n
4 granos de pimienta de Jamaica, machacados<\/p>\n\n\n\n
2 clavos<\/p>\n\n\n\n
1 cucharadita de semillas de mostaza (negros)<\/p>\n\n\n\n
2 chiles, picados finos (con huesos = muy picante, sin huesos = menos picante)<\/p>\n\n\n\n
3 cm de gengibre fresco, picado fino<\/p>\n\n\n\n
1 cucharadita de curry<\/p>\n\n\n\n
1\/2 cucharadita de sal<\/p>\n\n\n\n
1 cucharadita de miel<\/p>\n\n\n\n
cilantro fresco \u00e1 gusto<\/p>\n\n\n\n
Preparaci\u00f3n<\/strong><\/p>\n\n\n\nPelar los mangos y cortarlos en dados peque\u00f1os. Calentar el aceite, a\u00f1adir las semillas de mostaza y dejarlas tostar hasta que empiezan a saltar; desp\u00faes a\u00f1adir la pimienta de Jamaica y clavos. Tostar todo brevemente.<\/p>\n\n\n\n
A\u00f1adir la cebolla, chile y gengibre y tostar – seguir removiendo. Ahora echar el curry y los dados de mango. Dejar cocinar a fuego lento durante 5 – 10 minutos.<\/p>\n\n\n\n
Sacar el chutney del fuego y salar a gusto. Darle el toque dulce (si los mangos ya son muy dulces no hace falta) con la miel. Decorar con cilantro fresco y disfrutar!<\/p>\n\n\n\n
<\/p>\n","protected":false},"featured_media":6234,"parent":0,"template":"","meta":{"_acf_changed":false},"skill":[390],"class_list":["post-6238","project","type-project","status-publish","has-post-thumbnail","hentry","skill-ayurveda-es"],"acf":[],"yoast_head":"\n
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