Mango Chutney

For the mango chutney, peel the mango and cut the flesh into small cubes. Peel and finely dice the onion and garlic. Heat olive oil in a pot, add mango cubes, onion and garlic and sauté.

Cut the pepper into small rings, peel and finely chop the ginger. Add the ginger and red pepper to the pot as well and simmer for about 30 minutes. Add clove and sugar and simmer for about 10 minutes. Then season with cayenne pepper and lemon juice. Let it boil down for about 10 minutes until it has a viscous consistency.

This chutney does not necessarily have to be pureed, because you can coat meat with it very well. Pour the chutney into clean jars, cover with plastic wrap and seal with the lid. Let the mango chutney cool and store in the refrigerator.

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