Brussels Sprouts with Mango Chutney
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 750 g Brussels sprouts
- salt
- 2 shallot (s)
- 1 clove garlic
- 1 chilli pepper (s)
- 0.5 ½ lemon (n)
- 1 apple
- 75 g cashew nuts
- 2 tablespoons oil
- 3 tablespoon mango chutney
- Pepper from the grinder
Print Recipe
Pin Recipe Instructions
- Trim and wash the Brussels sprouts and cut the base of the stem crosswise. Blanch large Brussels sprouts for about 5 minutes in boiling salted water and drain.
- Peel and chop the shallots and garlic. Clean, wash, halve and core the chilli pepper. Cut the pod into fine rings. Squeeze the lemon. Peel and quarter the apple and remove the core. Dice the apple and drizzle immediately with the lemon juice. Roughly chop half of the cashew nuts.
- Heat the oil in the wok. Add the Brussels sprouts in portions one after the other and stir-fry for about 2 minutes until golden brown. Fry the shallots and the chilli peppers and for about 2 minutes.
- Drain the apple pieces while collecting the juice. Add the apple pieces and the garlic clove and stir-fry for about 1 minute. Add the mango chutney and the chopped and whole cashew nuts and stir-fry for about 1 minute.
- Season everything with the lemon juice, salt and pepper and serve immediately.
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