Go Back
–+ servings
5 from 5 votes

Mango Chutney Sauce, Side Dish for Fish, Meat or Shellfish

Total Time40 minutes
Servings: 8 people

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Serving: 100g | Calories: 176kcal | Carbohydrates: 33.9g | Protein: 2.8g | Fat: 2.7g