Park Hyatt Siem Reap
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.