← All recipes

🍽️ Spicy Tropical Chutney

304 kcal · 30 min · 4 servings

Ingredients

• 350 g firm mango (1 firm mango)
• 250 g unripe papaya (0.5 unripe papayas)
• 150 g physalis
• 150 g red onions (3 red onions)
• 30 g ginger (1 piece)
• 1 green chili pepper
• 100 g cane sugar
• 75 ml white wine vinegar
• 100 ml clear apple juice
• salt
• pepper

Instructions

1. 1. Rinse three screw-top jars (each approx. 250 milliliters) with boiling water.
2. 2. Place the jars upside down on a kitchen towel and let them drain.
3. 3. Peel the mango.
4. 4. Cut the flesh into approx. 1-centimeter thick slices from the stone.
5. 5. Dice the mango slices.
6. 6. Peel the papaya.
7. 7. Remove the seeds of the papaya.
8. 8. Cut the papaya flesh into small pieces.
9. 9. Remove the physalis from their parchment husks.
10. 10. Peel the onions.
11. 11. Cut the onions into approx. 1-centimeter cubes.
12. 12. Peel the ginger.
13. 13. Cut the ginger into very fine cubes.
14. 14. Wash the chili pepper.
15. 15. Slice the chili pepper into very thin slices.
16. 16. Optionally remove the seeds if you prefer it less spicy.
17. 17. Put the sugar into a large pot.
18. 18. Melt the sugar over medium heat.
19. 19. Let the sugar turn light brown without stirring.
20. 20. Add the onions, ginger, and chili to the pot.
21. 21. Deglaze the mixture immediately with vinegar and apple juice.
22. 22. Stir while doing so.
23. 23. Cook the mixture while stirring occasionally.
24. 24. Wait until the sugar has completely dissolved.
25. 25. Add the remaining prepared ingredients to the pot.
26. 26. Simmer the chutney over low heat.
27. 27. Simmer for 25 minutes while stirring occasionally.
28. 28. Season the chutney with salt and pepper.
29. 29. Fill the hot chutney into the prepared jars.
30. 30. Seal the jars with the lids.
31. 31. Place the sealed jars upside down.
32. 32. Let them stand for 5 minutes.
33. 33. Then place the jars upright again.

Nutrition per serving

• kcal: 304
• Protein: 3 g · Fett/Fat: 1 g · Carbs: 67 g