Mango – Horseradish – Chutney
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 m. Mango (s), peeled, diced
- 150 g shallot (s), peeled, finely diced (prepared and weihed)
- 50 grams sugar
- 5 tablespoon oil (peanut oil)
- 2 chilli pepper (s), red, pitted, finely chopped
- 150 ml white wine
- 100 g horseradish, fresh, finely rated
- salt
- Pepper, whiter
- 1 tablespoon coriander greens, finely chopped or flat-leaf parsley
Print Recipe
Pin Recipe Instructions
- Heat the oil in a saucepan, add the shallots and sugar, sauté for a few minutes on a medium heat. Add chili peppers and sweat briefly, then add the mango cubes, sweat briefly, deglaze with white wine.
- Simmer on a low flame for about 5 minutes, stir in salt, pepper, horseradish and coriander (alternatively flat-leaf parsley).
- Pour hot into clean glasses, close and let cool down.
- Makes 4-5 glasses of 250 ml each, keeps in the refrigerator for at least a week, tastes good with pan-fried poultry, pork,
- Variations: Replace mango with papaya or apples (Cox Orange).
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