Mango-Chutney
The spicy sauce is not only the perfect companion for the next curry, but also goes wonderfully with spicy cheese or grilled vegetables.
Ingredients
Instructions
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Cut the mangoes in half lengthwise along the pit. Cut the halves crosswise with a knife. Then remove the flesh from the skin with a spoon.
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Peel off the onion and garlic cloves. Cut the onion very finely. Press the garlic. Peel the ginger and cut or grate very finely. Cut the chili pepper into fine rings.
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Heat oil in a small saucepan. Sauté onions over medium heat until edges turn golden brown. Add garlic, ginger and chili and fry for 1 minute.
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Add brown sugar, cinnamon and curry powder and sauté again for 1-2 minutes, stirring. Then deglaze with white wine vinegar. Add the mango cubes and simmer the chutney gently over low heat for about 35 minutes until the chutney thickens.
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Season with salt, pepper and, if necessary, a little sugar, cinnamon and curry powder. While still hot, pour into sterilized preserving jars (2 pieces á 250 ml). Close directly. Stored in a cool place and unopened, the chutney can be kept for 5-6 months without any problems. Once opened, store in the refrigerator.
