Sambal Mango Chutney

Ingredients for 1 servings:

• 400 g mango pulp, fully ripe
• 250 g sugar
• 4 small onions, red
• 4 medium-sized garlic cloves
• 2 Pepper, red, long
• 1 small red chili pepper(s)
• 30 g ginger
• 4 tbsp oil, neutral
• 2 lemons, juice
• 2 tbsp honey
• 1 pinch of salt
• 2 pinches of clove powder
• 1 pinch of star anise, finely ground
• 1 pinch of cinnamon powder
• 10 pinches black pepper, ground
• 1 salad leaf
• e.g. salt and pepper
• n. B. Honey

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

A sweet and spicy mango chutney that goes well with more than just bread and butter. Recipe from Lombok, Indonesia

Peel approximately 700g of ripe mango and remove the flesh from the stone. Cut into approximately 1cm cubes. Set aside 100g of this separately. Peel and slice the onions and garlic. Remove the stem from the chili pepper, halve lengthwise, and remove the seeds and membranes. Cut the pods crosswise into fine strips. Deseed the small red chili and cut crosswise into fine strips. Wash, peel, and thinly slice the ginger. Juice the lemons, discarding the peels. Wash the salami leaves and use them whole. Heat a medium-sized pan, add the oil, and wait until hot, then add the onions and garlic and fry. Add the chili and ginger and fry for one minute. Finally, add the mango pieces that you reserved separately and fry for 2 minutes. Deglaze with the lemon and orange juice. Remove from the heat and let cool. In a blender, roughly puree with the honey and salt on the lowest setting for 30 seconds. Return to the pan. Add the remaining mango pieces, the pepper strips, the sugar, and the spices. Mix everything well and simmer with the lid on for 25 minutes. Stir gently occasionally. Season with salt, honey, and pepper. Remove the salami leaves. While hot, pour into two sterilized 200 ml jars with screw lids and seal immediately. The sambal will keep in the refrigerator for about 1-2 months if not eaten beforehand.