375gFresh mango fruits, they should be ripe, you can tell when you squeeze them
2tbspApple or wine vinegar
1Pinch of salt
1Good pinch of chili powder
2tspOetker Gelfix 3: 1
1Good shot of pear spirit or vodka to "preserve"
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.
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.