Mango Chutney with Rabbit Terrine

Remove the peel from the shallot, garlic clove and ginger and grate into a puree on a fine grater. Cut the coriander leaves into fine strips and the spring onion including green into rings. Rinse the chili pepper and cut in half. Remove the seeds and cut into small cubes. Be careful to wear rubber gloves, because the chili juice sticks to your fingers for a long time. So that the chutney is not too spicy, use at most 1/4 of the pod for seasoning at the beginning. If you like it spicier, you can always spice it up.

2. Cut the stem end of the mango into small pieces, stand the fruit upright, peel it off and use a sharp kitchen knife to remove the flesh from the right and left side of the stone. Scrape remaining pulp from the stone and mash the whole thing on the countertop or a plate with a fork. Since mango juice stains difficult to remove, be sure to wear an apron during preparation.

Mix the mango puree with the remaining ingredients and season with a pinch of salt. If the mango is not sweet enough, you can add a little sugar as well.

The refreshing and spicy chutney tastes great with scallops or scampi sautéed in olive oil. (Add garlic to both.) Also roasted fish fillets of red mullet or possibly gilthead go well with it, as does rabbit meat. Either remove the back from the butcher, the meat from all sides

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