Mango Chutney À La Dennis

by Editorial Staff

Summary

Prep Time 30 mins
Cook Time 5 mins
Total Time 35 mins
Course Sauce
Cuisine European
Servings (Default: 1)

Ingredients

  • 1 mango (s)
  • 2 apples, sour
  • 1 onion (s)
  • 3 cm ginger, peeled
  • 1 pinch (s) salt
  • 1 dash balsamic vinegar, white
  • 1 dash red wine vinegar
  • 4 cardamom pods
  • 0.5 teaspoon ½ chilli flakes, ground in a mortar
  • 4 teaspoons vanilla sugar, preferably homemade
  • 1 pinch (s) pepper, ground in a mortar
  • 1 dash water
Mango Chutney À La Dennis
Mango Chutney À La Dennis

Instructions

  1. Peel the mango, apples, onions and ginger and cut into cubes. Put in a saucepan. Add balsamic vinegar and red wine vinegar and a dash of water.
  2. Now grind the cardamom pods, add salt, pepper, vanilla sugar and chilli flakes. Let everything cook for about 5 minutes, then season to taste. Now puree the chutney a little (if necessary at all). However, tasty bits are allowed to stay. Fill the chutney into small pesto glasses. Screw the lid on and upside down until the chutney has cooled down.
  3. You can also enjoy the chutney warm.
  4. The chutney can be kept in the refrigerator for at least 2 weeks.
  5. Tastes great with meat, fish, grilled meat and also on bread or baguette.

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