Summary

Ingredients

• 2 bell pepper (s)
• 2 mango (s)
• 2 cloves garlic
• 1 chilli pepper (s)
• oil
• 250 ml vinegar (white balsamic vinegar or white wine vinegar)
• 150 g suar, brown
• curry
• salt

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Instructions

1. There are several ways to process a mango. Either you peel it all around with a peeler and then carefully loosen the pulp to the core, or more elegantly, by cutting parallel to the core along 2 sides, scratching the pulp with a knife like a checkerboard and removing it from the skin with a spoon.
2. Cut the flesh of the mango and the bell pepper into small cubes. Also chop the garlic clove and chilli into small pieces. The smaller the ingredients, the finer the chutney will be.
3. Briefly sauté the garlic, chilli and paprika in a little oil on a low heat. Add the mango and sugar, caramelize briefly and deglaze with the vinegar.
4. Reduce the chutney on a low heat, stirring occasionally, season with curry and salt shortly before the end.
5. Fill the hot chutney with a funnel into sterile twist-off jars, close them tightly, place on the lid and let cool slowly under a towel.