Mango and pepper chutney

Ingredients for 1 servings:

• 2 bell peppers, red
• 2 mangoes
• 4 cloves garlic
• 250 g onion(s)
• Oil for frying
• 200 ml wine vinegar or fruit vinegar
• 250 g sugar
• ½ tsp curry
• 1 tsp ginger powder
• ½ tsp cayenne pepper
• 1 pinch of cinnamon
• ½ tsp salt
• 50 g raisins or sultanas
• e.g. salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 30 minutes

Peel the red bell peppers, remove the stems and seeds, and cut into cubes (approx. 1 cm). Peel the mango, remove the core, and dice it. Peel and finely chop the garlic. Peel and dice the onions. Sauté the diced onion and garlic in a little oil over high heat (do not brown!). Add the diced mango and bell pepper, vinegar, sugar, and spices. Bring to a boil briefly, then simmer on low heat for about 60 minutes, stirring occasionally. When the liquid has reduced significantly, add the raisins. Simmer for another 15 minutes, until the chutney has the consistency of jam. Season again with salt and pepper. Goes perfectly with fondue.