Mango chutney my way

Ingredients for 6 servings:

• 1 large mango(s)
• 75 g sugar
• 50 g shallot(s), finely diced
• ½ chili pepper(s), red, medium heat
• 1 orange(s), the peel and the juice
• 30 ml vinegar, as desired
• 100 ml vegetable stock
• 25 g ginger root, finely diced
• 15 leaves of coriander, finely chopped
• 50 g cranberries

Instructions

Working time approx. 20 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

e.g. as a side dish for a terrine de foie gras

Caramelize the sugar in a non-stick pan. Add the shallot, chili, and orange zest, and deglaze with the orange juice and vinegar. Add the stock and ginger and simmer until a syrup forms. Peel and stone the mango, and cut into cubes approximately 1 cm long. Add to the syrup along with the cranberries and bring to a boil briefly. Then stir in the coriander leaves and set aside to cool and use immediately. Or, while still hot, pour into twist-off jars, seal tightly, and leave the lid on for 10 minutes. The jars will keep for at least 1 year. Goes perfectly with a terrine de foie gras.