Ingredients
For 6 jars (approx. 125 ml each)
- 2 mangoes
- 250 g red bell peppers
- 2 red chillies
- 1 onion
- 1 clove of garlic
- 1 small piece of ginger
- 1/2 bunch coriander
- 1 lime
- 2 ts salt
- pepper
- 250 g preserving sugar (2:1)
- 2 tbs olive oil
Preparation
1. Peel the mangoes, remove the pulp (approx. 500 g in total) from the stone, finely chop in the Quick Cut and put in the pot.
2. Clean bell peppers and chilies. Peel the onion, garlic and ginger, finely chop everything and put in the pot.
3. Finely cut the coriander leaves, squeeze out the lime juice, stir both into the fruit mixture with salt, pepper, preserving sugar and olive oil.
4. Close with the EasyQuick with the 20 cm sealing ring. Heat the pot on highest level up to the steam window, switch to a low level and cook for approx. 5 minutes in the steam area.
5. At the end of cooking time, immediately pour the chutney into sterilized jars and seal. Turn screw-top jars upside down for approx. 10 minutes. Turn the jars over again and let cool completely.
Tip
- The chutney tastes very good with briefly roasted meat and fish.
This recipe has been tested and approved by AMC.
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