Mango-Peach Chutney

Ingredients for 1 servings:

• 600 g mango(s), peeled, pitted, cut into cubes
• 400 g peach(s), peeled, pitted, cut into cubes
• 2 small green chili peppers (jalapeno peppers)
• 300 g pepper(s), yellow, pitted, cut into cubes
• 1 m.-large onion(s), red
• 2 tbsp garlic, finely chopped
• 2 tbsp parsley, flat, finely chopped, or dried
• 1 lime(s), juice and zest
• 355 ml vinegar (spirit vinegar)
• 210 g white sugar
• ½ tsp salt

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 40 minutes

For this chutney, sterilize 4 screw-top jars/preserving jars each with a capacity of 450ml and set aside. Peel, core, and dice the mangos and peaches, then place them in a larger pot. Halve, core, and dice the chili peppers and bell peppers, then add them to the fruit. Finely chop the onion, garlic, and parsley, and add them to the pot along with the lime juice, lime zest, vinegar, sugar, and salt. Bring to a boil while stirring, then reduce the heat and simmer uncovered for 3-5 minutes. Then pour the mixture into the prepared jars and immediately close the lids. Store the jars in a cool, dark place once they have cooled. You can, of course, use some of the mixture straight away and then serve the chutney thoroughly chilled. It tastes delicious with grilled or pan-fried meat, or simply as a snack, whatever you like.