Mango chutney

Ingredients for 1 servings:

• 3 mango(s), ripe (approx. 1.2 kg)
• 1 pineapple, ripe (approx. 1 – 1.2 kg)
• 1 red bell pepper(s)
• 2 chili peppers, red, fresh
• 50 g ginger root
• 150 g sugar
• 1 tbsp salt
• 250 ml vinegar (fruit vinegar, e.g. raspberry vinegar)
• 2 onions
• 2 garlic cloves
• 2 lemons

Instructions

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

delicious side dish for grilling, makes about 2 l

First, peel and finely dice the mangoes and pineapple. Remove the seeds and white membranes from the bell peppers and chilies, and also dice them finely. Peel and slice the ginger. Place all of the prepared ingredients in a large pot. Mix with the sugar, salt, and vinegar, cover, and let stand overnight (or at least for a few hours). The next day, peel and finely chop the onions and garlic. Squeeze the lemons and add the juice to the pot along with the onions and garlic, and mix well. Cover and bring to a boil over medium heat. Then reduce the heat and simmer gently, uncovered, for about 30 minutes until the chutney has thickened. Stir occasionally. Delicious served lukewarm or cold with grilled food. These ingredients make about 2 liters of chutney, so it’s a bit difficult to specify serving sizes. It’s best to cook the whole recipe and freeze the leftovers or fill them while they’re still hot into preserving jars that have been rinsed with boiling hot water (seal immediately!).