Mango Apple Chutney

For the mango apple chutney, dice the mangoes and apples, as well as the onion(s). Sauté the onion in a little oil until translucent. Add the mango and apple cubes, ginger, vinegar and preserving sugar.

Let the whole thing boil down a bit on low heat. Add a few tablespoons of water if necessary. Season with salt, pepper and chili. A pinch of turmeric adds spice and color.

Bring the chutney to a boil and pour into boiled jars. Turn the jars upside down for 10 minutes. The mango apple chutney is enough for 4 glasses of 100 ml and goes well with chicken breast fillets and Indian dishes.

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