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Shares A Romantic Recipe With You


200 gr diced shallots

1 tbsp. red Kampot pepper

6 cups diced mango

600ml sherry vinegar

300 gr honey

1 tbsp. fresh ginger



Cook the shallots for a couple minutes in a large pot over medium heat. Make sure

the shallots do not get too much color. Add the red pepper corns and stir frequently

for an additional 2 minutes.

Put in the remaining ingredients to the mixture and bring it to a boil over high heat.

Boil the chutney on high heat for another 10 -1 5 minutes, stirring often to prevent

ingredients from sticking to the bottom of the pot.