Summary

Ingredients

• 600 g tomato (s)
• 2 large mango (s), very ripe
• 1 clove garlic
• 1 piece (s) ginger, the size a walnut
• 0.5 ½ handful cranberries, dried
• 6 date (s), dried
• 2 hot peppers, red
• 2 medium onion (s)
• 1 teaspoon, heaped curry powder
• 1 teaspoon, leveled paprika powder
• 1 tablespoon, leveled mustard seeds
• 400 ml vinegar, (wine vinegar)
• 100 ml apple cider vinegar, milder
• some sugar
• salt
• 1 lime (s), grated zest and juice
• possibly chili powder
• possibly lemon pepper

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Instructions

1. Very important: you need a lot of time for this chutney, good things take time!
2. Skin or peel the tomatoes, mangoes, onions and garlic and chop finely. Cut the dates into small pieces, peel and grate the ginger. Core and finely chop the peppers. Juice the lime and peel off the peel.
3. Put everything in a large saucepan, add vinegar and sugar and heat! Then add the cranberries, curry, paprika, about a teaspoon of salt and the mustard seeds. Simmer on a low flame for a good hour. Then add sugar and vinegar to taste. If you like it particularly spicy, you can also add some chili powder and lemon pepper.
4. In this recipe, however, it is important to taste it at the end. It takes a long time to boil down, depending on the amount of juice in the tomatoes (do not core!) It can take up to 3 hours! When the mass has thickened nicely, set aside and let it steep for about an hour. Now season again with salt, sugar and vinegar and bring to the boil! Pour the hot mass into the prepared jars, close the jars and turn them upside down for a few minutes.
5. Goes wonderfully with grilled beef. if you like it more fruity, just take more mango! The chutney can also be used as a spice paste for minced meat and tomato sauce!