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Mirabelle and Mango Chutney

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Ingredients for 10 servings:

  • 1 kg mirabelle plums
  • 500 g mango(s)
  • 1 large chili pepper(s)
  • 1 large onion(s)
  • 1 clove(s) garlic
  • 250 g brown sugar
  • 2 tbsp Ras el Hanout
  • 100 ml balsamic vinegar, light
  • some lemon juice

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes

spicy

Place the mirabelle plums in a sieve and pour boiling water over them. The skin will peel off some of the plums, so discard it. If the skin remains, you can leave it on. Cut it open and remove the stones. Peel the mango, cut the flesh away from the stone, and dice it. Finely chop the chili and onion. Place all ingredients in a pot, bring to a boil, and simmer for about 30 minutes. Stir occasionally. Fill and you’re done! This yields about 1.6 liters—it made enough for 10 small jars.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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