Summary

Ingredients

• 400 g mano (s), fully ripe, peeled, pitted
• 80 g onion (s), finely chopped
• 150 g apples, peeled, pitted
• 0.5 teaspoon ½ ginger powder
• 1 pinch chili powder
• 50 g preservin suar
• 1 teaspoon curry powder
• 1 teaspoon corn flour
• 2 tablespoon vinegar (apple cider vinegar)
• salt and pepper
• oil
• some apple juice or water

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Instructions

1. Cut the mangoes and apples into cubes. Heat oil in a saucepan, sauté the onion in it, add the mango and apple cubes with ginger, vinegar and preserving sugar and cook everything for 5 minutes, stirring constantly. Let the mixture boil down thickly. Mix the maizena with a little cold water or apple juice, stir quickly into the mango mixture, bring to the boil, season with salt, pepper, curry powder and chilli. Pour into jars rinsed with hot water and close tightly.
2. Can be kept open for 3 months in the refrigerator.