Mango chutney

Ingredients for 1 servings:

• 2 mangoes, ripe
• 1 bell pepper(s), red
• 250 g onion(s)
• 6 cloves garlic
• 50 g cane sugar
• 2 tbsp honey
• 200 ml apple cider vinegar
• 1 tsp, heaped curry powder
• 1 tsp, heaped ginger powder
• 1 tsp, heaped chili powder
• ½ tsp cumin, ground
• ½ tsp salt
• 1 pinch of cinnamon powder
• 50 g raisins

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 25 minutes

with peppers and raisins

Pit the mangos and cut into cubes (approx. 1 cm). Peel and finely slice the bell peppers. Dice the onions and sauté them in a little oil until translucent. Add the finely chopped garlic, sugar, and honey to the onions and let them caramelize slightly. Do not add the garlic too soon, as it can become bitter. Now add the mango, bell peppers, and spices. Dilute with vinegar and bring to a boil. Simmer on low heat until the liquid has reduced significantly. If you want the chutney to be a little finer, stir briefly with a hand blender. Be careful not to over-chop the bell peppers (this is purely for aesthetic reasons). Now add the raisins and season to taste. Add chili, and salt if desired. When the desired consistency is reached, fill into jam jars and let cool upside down. For us, it’s a must with beef steaks.