Malaysia is a gem — visa-free for Ukrainians, diverse, and incredibly flavorful. Penang, an expat hub with a colonial past, is known for its variety of street food. Apart from historical Georgetown, a UNESCO World Heritage Site, and the famous Chinese mansion where Indochina was filmed, there might not seem to be many landmarks. Yet the island offers culinary tours that feel like a mix between Bangkok and Singapore. Chinese settlers were the first to arrive, followed by Indians, Thais, and Indonesians, each leaving their mark on the region's cuisine. Oyster omelets hail from Singapore, Cantonese dim sum, laksa (also linked to Indonesian roots), Southern Chinese fried noodles (char kway teow with shrimp, egg, and bean sprouts — always the best choice), and Thai tom yum soup. Between these iconic dishes are wok stalls with fresh vegetables and juice stands serving lychee, pineapple, dragon fruit, and watermelon drinks.
Kuala Lumpur, the capital, offers a similar experience. Besides visiting the Petronas Twin Towers and Central Lake Park, you can explore this rapidly developing city. Inspired by neighboring Singapore, Malaysia has set itself on a path to success — and it’s doing wonderfully.
Bring home recipes like this aromatic mango chutney — simple to make and perfect for cozy winter evenings. Pair it with wine, cheese, or a light salad for a warm, inviting touch.
- 3 mangoes
- 1 cinnamon stick
- 2-3 cloves of pepper
- 1 tsp. cumin seeds
- 1/2 tsp. coriander seeds
- 6-8 cardamom pods
- 1 tsp. freshly grated ginger root
- 2 fresh chilies
- 3-4 garlic cloves
- 5 tbsp. sugar
- 1/2 cup white wine vinegar
- 3/4 cup water
- 1/2 tsp. salt
Dice the mango into 1–2 cm cubes. Vary the sizes — some pieces will dissolve, while others remain intact. Place all the spices into a small piece of muslin cloth or a kitchen towel and tie it into a bundle (this will be discarded later).
Choose a pot with a heavy bottom and sturdy stainless steel — it’s crucial, as chutney, like jam, tends to stick.
Add the mango, spice bundle, water, ginger, and garlic to the pot. Cook for about 10 minutes until the mango softens. Add vinegar, sugar, salt, and chilies (use flakes or whole fresh chilies; you can leave one whole and chop the other).
Cook for 30–40 minutes until the chutney becomes sticky and thick. Discard the spice bundle and any whole chilies. Transfer the chutney to jars, where it will keep for up to 4 weeks in the refrigerator. Enjoy with crispy toast, as a side for cheese, as a salad dressing (green salad or quinoa), or even as an addition to your morning oatmeal.
Dice the mango into 1–2 cm cubes. Vary the sizes — some pieces will dissolve, while others remain intact. Place all the spices into a small piece of muslin cloth or a kitchen towel and tie it into a bundle (this will be discarded later).
Choose a pot with a heavy bottom and sturdy stainless steel — it’s crucial, as chutney, like jam, tends to stick.
Add the mango, spice bundle, water, ginger, and garlic to the pot. Cook for about 10 minutes until the mango softens. Add vinegar, sugar, salt, and chilies (use flakes or whole fresh chilies; you can leave one whole and chop the other).
Cook for 30–40 minutes until the chutney becomes sticky and thick. Discard the spice bundle and any whole chilies. Transfer the chutney to jars, where it will keep for up to 4 weeks in the refrigerator. Enjoy with crispy toast, as a side for cheese, as a salad dressing (green salad or quinoa), or even as an addition to your morning oatmeal.
