- 1 large mango (approx. 500–600 g)
- 400 g pineapple with rind (net weight approx. 250 g)
- 2 onions (approx. 180 g)
- 2 cloves garlic
- 30 g ginger root
- 1 chili pepper
- 2 limes
- 4 tbsp. raisins
- 2 tsp. mustard seeds
- 2 pinches cardamom
- 100 g sugar
- 1 tsp. salt
Peel mango and remove flesh from pit. Cube. Remove rind and eyes from pineapple and cube. Peel onions and dice finely. Peel garlic and ginger root. Chop together with chili pepper. Wash limes and scrape zest from lime skin. Squeeze out juice. Place all the ingredients into the pan in the AutoCook and add 200 ml water. Simmer approx. 30 min.
Set program to jam, select short and set the timer to 25 min. Select Start.
Once the mixture begins to cook, stir occasionally. The consistency should eventually reach a jam-like state.
Consume the chutney within two to three days or pour the mixture immediately into screw-top canning jars, leaving no headspace. Seal immediately. Leave chutney to cool.
4 glasses / 1200 ml
Serve with toasted white bread and Spanish ‘aioli’. For a tangy dip, place 100 g mayonnaise in a tall container. Add a small cooked potato, 2 tbsp. lemon juice, 4 tbsp. water, 2 tbsp. grated parmesan cheese and 1 chopped garlic clove. Mix, adding 100 ml olive oil.
Caloric value per serving/piece
1319kcal (5522 kJ)
Protein per serving/piece
Carbohydrate per serving/piece