Mango Chutney

Ingredients

• 2 ripe mangoes (about 400 g each)
• 2 oranges
• 4 chili peppers
• 300 g onions
• 750 ml white wine vinegar
• 100 g raisins
• 300 g cane sugar
• 1 tsp salt

Instructions

1. 1.

   Peel the mangoes, cut the flesh from the pit and dice into 1 cm cubes. Thoroughly peel the oranges with a sharp knife, removing the white pith. Cut fruit fillets from the segments and catch the released orange juice. Squeeze juice from the remaining orange parts.

2. 2.

   Wash the chili peppers, slice lengthwise, deseed, remove the white inner membrane and cut into fine strips. Peel the onions and dice finely.

3. 3.

   Sauté onion cubes with about 100 ml vinegar in a saucepan over low heat until translucent, then add mango cubes, orange fillets and raisins and briefly simmer.

4. 4.

   Add the remaining vinegar, collected orange juice, sugar, salt and chili strips. Cover and cook over medium heat for about 1 hour, stirring occasionally, until the mango cubes soften and break down. Remove from heat and let cool.

5. 5.

   Store in the refrigerator for several weeks.