John Myers
Mango Chutney Sauce, Side Dish for Fish, Meat or Shellfish
The perfect mango chutney sauce, side dish for fish, meat or shellfish recipe with a picture and simple step-by-step instructions.
- 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.
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