Summary

Ingredients

• 800 g mano (s), fully ripe
• 200 g suar
• 4 small onion (s), red
• 2 medium clove (s) garlic, fresh
• 2 hot peppers, red, long
• 1 small chilli pepper (s), green (alternatively small red, pitted)
• 50 g iner
• 1 pinch (s) salt
• 4 tablespoon oil, neutral
• 1 lime (s), juice it
• 2 pinches clove powder
• 2 pinches cinnamon powder
• 2 pinches star anise, ground
• salt
• honey

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Instructions

1. Peel approx. 800 g fully ripe mangoes and remove the flesh from the core. Cut into 1 cm cubes. Peel and slice the onions and garlic. Remove the stem from the peppers, cut the peppers in half lengthways and remove the core with the kernels. Cut the pods crosswise into fine strips. Cut the small, green chilli into fine rings. Wash and peel the ginger and cut into thin slices. These in turn shred into threads. Squeeze the juice out of the lime, discard the peel.
2. Heat a medium-sized pan, add the oil and wait until it is hot, then add the onions and garlic and roast. Add the chilli, ginger and hot peppers. Mix well and roast for a minute. Deglaze with lime juice, add mango pieces, salt, sugar and the spices. Mix everything well and simmer with the lid on for 25 minutes. Stir gently every now and then. Season to taste with salt and honey.
3. Pour hot into the sterile jars and close them immediately. The mango chutney can be kept in the refrigerator for about 1 to 2 months if not eaten beforehand.