Mango Chutney

For the mango chutney, first peel the mango, cut the flesh from the core and cut into 1 cm cubes.

Peel the ginger with a peeler and cut into very fine cubes.

Cut the chili from the stem, cut out the core and the membrane (use gloves!) and cut into fine strips.

Peel the garlic and also cut finely.

Rinse the raisins and pat dry.

Now put all the previously prepared ingredients together in a bowl, mix in the cane sugar or honey and let the chutney steep overnight in the refrigerator.

The next day, add the vinegar and simmer on low heat for about 30 minutes, stirring.

About 5 min before the end of cooking add the turmeric and season with salt.

Immediately after cooking, fill the mango chutney into twist-off jars, seal them immediately, turn the jars upside down for about 10 min. and then let them cool. Store opened jars in the refrigerator and use up quickly.

The mango chutney can also be served fresh and still hot.

Related Recipes:

Mango Papaya AspicFor the mango papaya aspic, rinse 4 ramekins in cold water and refrigerate.soak gelatin sheets in cold... Thai SaladCook pasta in salted water until al dente, drain and mix with 1 tbsp. oil. Cut fish fillet into cubes. Peel... Paradeis ChutneyFor the tomato chutney, halve the tomatoes, remove the seeds and cut into strips. Peel the garlic and cut into... Pork Kidney Piece From the Roast with Peach ChutneyRemove the roast from the refrigerator one hour before preparation. Stir port wine (1), sugar, salt, bell... Thai Salad with Mango and Roast BeefFor the Thai salad with mango and roast beef, first pour boiling water over the glass noodles in a bowl and... Red Mullet with Green Tomato Chutney and Grilled VegetablesSeason red mullet fillets with salt, season with pepper and roast in olive oil in a coated frying pan. First... Zucchini ChutneyFor the zucchini chutney, wash the zucchini well and cut into cubes. Place the zucchini cubes in a bowl, salt... Red Mullet Fillet with Pineapple Mango Chutney1. thai curry sauce: Heat 40 g butter in a saucepan. Sauté the diced leek, fennel, shallots and lemongrass in... Exotic ChutneyCan be prepared 1 to 2 days in advance and stored in an airtight canning jar. Remove the peel from the mango... Chocolate Mango MuffinsFor chocolate mango muffins, first peel the mango. Puree half of the pulp, cut the other half into small...