Mango – Physalis – Chutney with Paprika
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 2 tablespoon oil, (sunflower oil)
- 3 clove (s) garlic
- 65 g onion (s), diced
- 15 g iner
- 150 ml orange juice
- 1 mango (s), ripe (peeled and without pit approx. 250 g)
- 1 red pepper (s)
- 1 pck.Physalis (approx. 75 g net)
- 150 g preservin suar
- 1 squirt lemon juice
- 1 teaspoon curry powder
- 2 teaspoons salt
- Chili powder
Print Recipe
Pin Recipe Instructions
- Peel the mango and paprika, remove the shell from the physalis and cut everything into cubes of the same size.
- Finely chop the garlic and ginger and sweat together with the onions in 2 tablespoons of neutral oil until translucent. Deglaze with the orange juice and add the prepared fruits and vegetables. Simmer on a low heat for about 10 minutes.
- Now add the preserving sugar and the spices as well as a splash of lemon juice. Let simmer for another three minutes. Season the chutney to taste sweet, fruity and hot, then immediately pour it into prepared glasses while hot and close the glasses.
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