Mango chutney

Mango chutney

Total: 50 Min. | Active: 50 Min.
vegan, lactose-free, gluten-free
Nutritional value / dl: 72 kcal
, Carbohydrate: 15 g
, Protein: 1 g


9 dl


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

2 mangoes, diced
1 onion, finely chopped
1dl white wine
1 red chilli, deseeded, finely chopped
1 organic lemon, just 1 strip of thinly peeled zest
¾dl white wine vinegar
40g cane sugar
1tbsp honey
½tsp salt
a little pepper
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2 airtight jars, each approx. 450 ml.

How it's done

Bring the mangoes, onion and wine to the boil in a pan, reduce the heat, simmer for approx. 10 mins. Add the chilli, lemon zest, vinegar, sugar and honey, season. Reduce for approx. 20 mins. until the chutney thickens, remove the lemon zest. While still hot, transfer the chutney to sterilized jars and seal.

Good to know
That fits: Cheese, cold meat, waxy potatoes.

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