Mango Chutney Sauce, Side Dish for Fish, Meat or Shellfish

5 from 5 votes
Total Time 40 minutes
Course Dinner
Cuisine European
Servings 8 people
Calories 176 kcal


  • 375 g Fresh mango fruits, they should be ripe, you can tell when you squeeze them
  • 30 g White sugar
  • 1 tbsp Honey
  • 2 tsp Cinammon
  • 1 Bay leaf
  • 1 tsp Clove powder
  • 2 tbsp Apple or wine vinegar
  • 1 Pinch of salt
  • 80 ml Apple juice
  • 1 Good pinch of chili powder
  • 1 tbsp Curry powder
  • 2 tsp Ginger powder
  • 2 tbsp White wine
  • 2 tsp Oetker Gelfix 3: 1
  • 1 Good shot of pear spirit or vodka to "preserve"
  • 3 tsp Lemon juice


  • Peel and chop the mango and puree with sugar and apple juice in a mixer. Then simmer gently and stir in all the ingredients one after the other.
  • Cook for 10 minutes and remove the bay leaf.
  • Rinse jam jars with boiling water. Pour the schnapps into the chutney. Then fill the glasses, close them and place them upside down on a cloth. The chutney will keep for several months, but once opened in the refrigerator it can be used for up to 4 weeks.


Serving: 100gCalories: 176kcalCarbohydrates: 33.9gProtein: 2.8gFat: 2.7g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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