A jewel in the heart of Munich, Sophia’s Restaurant exemplifies botanical bistronomy, bringing lush verdancy into an elegant dining room through an exquisite menu inspired by Munich’s Old Botanical Garden. The eclectic menu mixes locally-inspired seasonal dishes with international and Asian-inspired flair.
Our culinary experts have crafted a wonderful recipe to delight those among us who adore fine Indian cuisine. You simply can’t have enough of this magical condiment; a flavoursome sauce to elevate sandwiches, curries and any other dish which might take your fancy. Whether you’re feasting with your loved ones or simply wish to add a touch of decadence to your midweek supper, read on to explore our experts’ secret recipe and recreate your own divine mango chutney at home.
1 tablespoon cooking oil
2 teaspoons fresh ginger, finely minced
2 cloves garlic, finely minced
1 red chili, sliced
2 teaspoons whole nigella seeds
1 teaspoon ground coriander
½ teaspoon ground cumin
¼ teaspoon turmeric
¼ teaspoon ground cardamom
¼ teaspoon ground cloves
¼ teaspoon ground cinnamon
¼ teaspoon salt
4-5 mangoes (about 250-300 grams each), peeled and diced
2 cups white granulated sugar
1 cup white vinegar
Heat the oil over a medium-high heat in a stock pot. Sauté the ginger, garlic and red chilies for one minute. Add the spices and sauté for another minute. Add the diced mangoes, sugar, salt and vinegar, then stir to combine. Bring the pan to a rapid boil and reduce to medium-low heat. Simmer steadily for 1 hour. Once the hour is complete, remove the pan from the heat and allow the contents to cool. If you prefer smaller chunks, use a potato masher to mash the mixture to the desired consistency. Add to your favourite dishes or use as a delicious dipping sauce.
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