- 2 mangoes
- 1 onion
- 2 garlic cloves
- 50g fresh ginger
- 1 lemon (zested)
- 200ml white wine vinegar
- 200g sugar
- Cook onion, garlic and ginger till transparent, add mango and cook for 6 mins.
- Add zest, sugar and vinegar, cook for a further 20 minutes on a low heat.
- Marinate pork cutlets in the chutney overnight and bake in an oven till golden.
Created by Carl Mitaros of Reserve Restaurant