Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.