Uncle Tom's Mango Chili Chutney

Ingredients for 6 servings:

• 3 mangoes
• 1 apple
• 20 chili peppers (Bolivian Rainbow), depending on your preference and tolerance for heat
• 1 large onion(s)
• 30 ml wine vinegar
• 120 ml orange juice or apple juice
• 300 g gelling sugar 2:1
• 1 tbsp salt
• ½ tbsp pepper
• ¼ tbsp cinnamon
• 1 pinch(s) of curry

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour

a dream for all the senses

First, I peeled the mangos and cored them, then cored the apple, peeled the onion, and removed the stems from the chilies. Then, in a food processor, finely chop the onion and chilies, including the seeds. Chop the mango and apple. Briefly sauté the onion and chili mixture in a large saucepan, then deglaze with orange or apple juice and add the remaining ingredients. Simmer for about 25 minutes, stirring occasionally. Then pour into heated jars. The chutney keeps very well this way, and even after the jars have been opened, it will easily keep for several days. For Thermomix users, it’s even easier: shred and sauté the onions and chilies in the same way, then simply add all the ingredients. Chop for 4 seconds on speed 7, then cook for 25 minutes at 100°C on speeds 1-2.