Mango Chutney Food & Drink

Peel the mangos and cut the pulp from the stone. Finely grind the pulp of 1 mango with honey and vinegar. Roughly dice the pulp of 2 mangoes. Press garlic through a press, cut chili into slices. Peel and finely dice onions.

Heat oil in a frying pan and fry onions at low temperature for 6- 8 min until golden brown. Add the mango cubes, sauté briefly and extinguish with the mango puree.

Let the chutney boil once and season with chili, garlic, ginger and salt. Cool down.

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