Mango Chutney 'Bali Dream'

Ingredients for 1 servings:

• 800 g mango(s), fully ripe
• 200 g sugar
• 4 small onions, red
• 2 m.-sized garlic cloves, fresh
• 2 Pepper, red, long
• 1 small green chili pepper(s) (alternatively 1 small red, pitted)
• 50 g ginger
• 1 pinch of salt
• 4 tbsp oil, neutral
• 1 lemon(s), juice
• 2 pinches of clove powder
• 2 pinches of cinnamon powder
• 2 pinches of star anise, ground
• Salt
• Honey

Instructions

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

Makes 2 glasses of 250 ml each.

Peel approximately 800g of ripe mangoes and remove the flesh from the stone. Cut into approximately 1cm cubes. Peel and slice the onions and garlic. Remove the stem from the chili peppers, halve the peppers lengthwise, and remove the core and seeds. Cut the pods crosswise into fine strips. Slice the small green chili into fine rings. Wash, peel, and thinly slice the ginger. Chop these into thin strands. Squeeze the juice from the lemon, discarding the peel. Heat a medium-sized pan, add the oil, and wait until hot. Then add the onions and garlic and fry. Add the chili, ginger, and chili peppers. Mix well and fry for one minute. Deglaze with the lemon juice, add the mango pieces, salt, sugar, and spices. Mix everything well and simmer with the lid on for 25 minutes. Stir gently occasionally. Season with salt and honey. Pour hot into sterile jars and seal immediately. The mango chutney will keep in the refrigerator for about 1-2 months if not consumed beforehand.