Zutaten für Apple Mango Chutney
- 2 large apples (about 2 cups diced)
- 2 ripe mangoes (about 2 cups diced)
- 1/4 cup chopped red onion
- 1 tablespoon grated fresh ginger
- Orange Juice
- Lemon Juice
- Apple Cider Vinegar
- 1 cup brown sugar
- Raisins
- a pinch of cayenne pepper
- 1 teaspoon ground cinnamon
- Nutmeg
- 1/4 teaspoon salt
- Thyme
- 1 cup white vinegar
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Zubereitung von Apple Mango Chutney
- Peel, core, and dice 2 large apples (about 2 cups diced). Peel and dice 2 ripe mangoes (about 2 cups diced).
- In a large pot or saucepan, combine the diced apples and mangoes with 1 cup of white vinegar, 1 cup of brown sugar, 1/2 cup of water, 1/4 cup chopped red onion, 1 tablespoon grated fresh ginger, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, 1/4 teaspoon salt, and a pinch of cayenne pepper (optional).
- Bring the mixture to a simmer over medium heat, then reduce the heat to low.
- Cook gently, stirring frequently, for 45-60 minutes, or until the chutney has thickened and the apples are tender. The cooking time will depend on the juiciness of your fruit; you may need to cook longer if it's very juicy.
- Remove from heat and let the chutney cool completely. The chutney will thicken further as it cools.
- Transfer the chutney to sterilized jars. Store in the refrigerator for up to 2 weeks or freeze for longer storage.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
94g
Fat
0g
Carbs
9g
