Ringot Mango Chutney

For the family: microwave chutney

The microwave is particularly suitable for preserving small portions. Chutney, an Indian sweet and sour specialty, is a garnish for short roasts and grilled dishes. To try it out, the intended mass is just right.

Remove the skin from the mango, cut the flesh from the stone and dice. Rinse and remove the seeds from the ringroot. Mix the fruit pieces with Pikant cane sugar, apple cider vinegar, fix, raisins and the sesame seeds. Form into a microwaveable baking dish and microwave without lid at 600 watts for 15 min. Stir once every 5 min. Fill into twist-off jars while still hot. If making the chutney on the stove, let it bubble for 15 to 20 min with the lid off. Stir occasionally and then bottle.

Chutney can be made not only from fruit, but also from vegetables. A combination of sweet and sour is exceptionally interesting, so for example apple with leek, apricot with tomato or orange with carrot.

Vegetable chutney is also excellent as a small appetizer to meat dishes.

Tip: If you don’t like raisins, just leave them out.

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