Mango – Physalis – Chutney with peppers

Ingredients for 1 servings:

• 2 tbsp oil (sunflower oil)
• 3 garlic cloves
• 65 g onion(s), diced
• 15 g ginger
• 150 ml orange juice
• 1 mango(s), ripe (peeled and pitted approx. 250 g)
• 1 red bell pepper(s)
• 1 pack of physalis (approx. 75 g net)
• 150 g gelling sugar
• 1 dashes lemon juice
• 1 tsp curry powder
• 2 tsp salt
• e.g. chili powder

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Peel the mango and bell pepper, remove the skin from the physalis, and cut everything into equal-sized cubes. Finely chop the garlic and ginger and sauté with the onions in 2 tablespoons of neutral oil until translucent. Deglaze with the orange juice and add the prepared fruit and vegetables. Simmer on low heat for about 10 minutes. Now add the gelling sugar and spices, along with a squeeze of lemon juice. Simmer for another three minutes. Season the chutney to taste, then immediately ladle into prepared jars while still hot and seal the jars.