Uncle Tom`s Mango Chilli Chutney
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Cook Time | 25 mins |
| Total Time | 1 hr |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 3 mango (s)
- 1 apple
- 20 chilli pepper (s) (Bolivian Rainbow), depending on your taste and how hot it is
- 1 large onion (s)
- 30 ml wine vinegar
- 120 ml orange juice, or apple juice
- 300 g preservin suar 2: 1
- 1 tablespoon salt
- 0.5 tablespoon ½ pepper
- 0.25 tablespoon ¼ cinnamon
- 1 pinch (s) curry
Print Recipe
Pin Recipe Instructions
- First I peeled the mangoes and separated from the core, then pitted the apple, peeled the onion and just removed the stalk from the chillies.
- Then shred the onions and chillies including the seeds in a food processor. Chop the mango and apple. Briefly sauté the onion and chilli mixture in a large saucepan, then deglaze with orange or apple juice and top up with the remaining ingredients. Then simmer for about 25 minutes and stir every now and then.
- Then pour into heated preserving jars. The chutney can be kept for a long time, and even after opening the jars it will easily keep for a few days.
- For Thermomix friends it is of course even easier: shred and sauté the onions and chilli in the same way and then simply fill in all the ingredients. Chop for 4 seconds on level 7 and then cook for 25 minutes at 100 ° C on level 1 - 2.
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