Mango Chutney

Ingredients for 1 servings:

• 1 mango(s)
• 1 apple
• 2 small shallots
• 1 garlic clove(s), to taste
• 1 chili pepper(s), to taste
• 100 ml vegetable stock
• 50 ml rum (e.g. Captain Morgan)
• 1 tsp honey
• some garam masala
• some oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

First, peel and core the mango and apple, then cut into small cubes. Then peel the shallots, dice them finely, and sauté them in a pan with the oil. Deglaze with a good splash of rum and simmer gently with the vegetable stock. Meanwhile, finely chop the chili and garlic clove and add them to the pan with the shallots, mango, and apple. You can, of course, use more garlic and chili to taste. Season with honey and garam masala and simmer until the chutney thickens slightly. You can also puree the chutney slightly to achieve a thicker consistency, but don’t overdo it; you should still be able to see the mango pieces. This goes perfectly with rice or roasted chicken breast and will keep in the fridge for a few days.