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
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
- You can also enjoy the chutney warm.
- The chutney can be kept in the refrigerator for at least 2 weeks.
- Tastes great with meat, fish, grilled meat and also on bread or baguette.
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