Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers es (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en es.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : es (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "2206ddf0d13a495bb13ff1e074ca644f",
    "updated": "2025-04-25T20:01:57.421Z",
    "title": "Mango Chutney",
    "subtitle": "PALEO | VEGAN",
    "description": "My fondness for chutney began years ago.  Inspired by global recipes, I started experimenting with various flavor combinations, and mango always stood out.  Imagine enjoying this chutney on toast or with a succulent pork chop.  Doubling the recipe is a wonderful way to share this delicious treat – a jar of homemade chutney makes a thoughtful gift.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "(28 ounces/800 g) %-inch-diced fresh or frozen mango",
          "(320 g) apple cider vinegar",
          "plus 1 tablespoon (200 g) pure maple syrup",
          "(140 g) coconut sugar",
          "(30 g) small-diced shallots",
          "(20 g) peeled and minced fresh ginger",
          "minced garlic",
          "crushed red pepper",
          "salt",
          "cayenne",
          "mustard seeds",
          "coriander seeds",
          "cumin seeds",
          "fennel seeds",
          "fenugreek seeds",
          "caraway seeds"
        ]
      }
    ],
    "instructions": [
      "Combine the mango, vinegar, maple syrup, coconut sugar, shallots, ginger, garlic, crushed red pepper, salt, and cayenne in a medium saucepan.",
      "In a cast-iron pan over medium-high heat, dry-toast the mustard, coriander, cumin, fennel, fenugreek, and caraway seeds. Stir continuously to prevent burning. Once fragrant, remove from heat and place in a mortar.",
      "Grind the toasted seeds with a pestle to your desired coarseness (a spice grinder can be used for a finer grind, but a coarser texture from the mortar complements the chutney).",
      "Add the ground spices to the saucepan. Increase the heat to medium-high and bring the mixture to a boil.",
      "Reduce the heat to medium and simmer for 30 minutes. Continue cooking for approximately 20 more minutes, stirring occasionally, until the chutney reaches a jam-like consistency.",
      "Allow the chutney to cool completely before transferring it to a glass jar. Store in the refrigerator for up to 1 month."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]