● 3 medium to large mangoes
● 100ml water
● 40g La Siberia liquid panela honey
● 2 medium onions
● 180ml balsamic vinegar
● 1/2 teaspoon chili powder
● 1 pinch of salt
● 1 pinch of pepper
1. Peel and dice the mangoes into small cubes.
2. In a pot, combine water, honey, and finely chopped onions. Cook over low heat for about 4 minutes.
3. Add balsamic vinegar and cook for another 3 minutes over low heat.
4. Add mangoes and simmer for about 20 minutes until thick.
5. Add salt, chili, and pepper, mix well, and pour the chutney into hot sterilized glass jars. Seal tightly.
