Mango Pineapple Chutney
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 30 mins |
| Total Time | 40 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 300 g mano (s) (pulp net in cubes)
- 300 g pineapple (pulp net in cubes)
- 100 g suar
- 1 bell pepper (s), yellow, finely diced
- 1 medium onion (s), chopped
- 1 tablespoon ginger, grated
- 1 chilli pepper (s), Thai (or more), in rings
- 2 teaspoons salt
- 2 teaspoon curry, madras
- 5 tablespoon rice vinegar
- 100 ml white wine
- water
Print Recipe
Pin Recipe Instructions
- Melt sugar in a saucepan, put onion cubes, paprika cubes, pineapple pieces, mango cubes, chili rings and ginger in the saucepan, stir briefly and then quench with white wine.
- Add vinegar and salt, add a little more water if necessary! Boil for about 30 minutes, season with curry and simmer for another 10 minutes!
- Fill into prepared (boiled) glasses while still hot and let cool upside down!
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