Tropical Spicy Chutney
A tropical spicy chutney with sea buckthorn berries & papaya: wonderfully fruity and fat-free – a delightfully light sauce. The fruits also add extra flavor.
Ingredients
- 350 g firm mango (1 firm mango)
- 250 g unripe papaya (0.5 unripe papayas)
- 150 g Physalis
- 150 g red onions (3 red onions)
- 30 g ginger (1 piece)
- 1 Green Chili Pepper
- 100 g cane sugar
- 75 ml white wine vinegar
- 100 ml clear apple juice
- Salt
- Pepper
Instructions
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1.
Rinse 3 screw-top jars (about 250 ml each) with boiling water and dry upside down on a kitchen towel.
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2.
Peel the mango. Slice the flesh into about 1 cm thick rounds, then dice them.
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3.
Peel the papaya and remove the seeds. Cut the flesh into small pieces.
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4.
Remove physalis from their parchment skins.
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5.
Peel the onions and cut them into 1 cm cubes. Peel the ginger and finely dice it.
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6.
Wash the chili pepper and slice it very thinly (remove seeds for less heat).
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7.
Melt sugar in a large pot over medium heat until it turns light brown, without stirring.
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8.
Add onions, ginger, and chili; immediately stir with vinegar and apple juice to deglaze. Continue cooking while stirring repeatedly until the sugar dissolves.
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9.
Add the remaining prepared ingredients and simmer gently for 25 minutes, stirring occasionally. Season with salt and pepper.
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10.
Fill the hot chutney into the prepared jars and seal with lids. Leave standing upside down for 5 minutes, then set upright.
