Mango Chutney with Chili

For the mango chutney with chili, first peel the mango, cut the flesh from the core and then dice it about 1cm.

Peel the shallots and cut into rings.

Cut the chili in half, remove the core and cut the fruit halves into small strips.

Heat the oil in a frying pan and sauté the shallots until translucent.

Add the chili and sauté for about 3 minutes.

Add the mango cubes and sauté for about 3 minutes.

Pour in the white wine, add the sugar, bring to the boil once, reduce the heat and simmer until the mango looks completely glazed.

Then season with salt and pepper and your mango chutney with chili is ready.

Immediately pour into screw-top jars as hot as possible. The chutney will keep unopened for a year. Store opened jars in the refrigerator and consume quickly.

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