Do you happen to have a mango left over that you haven't been able to use? Then you can quickly make this delicious, homemade mango chutney, which goes well with all those nice and spicy fall dishes.
1 bag of Apricots
2 cloves of Garlic
1 handful of Raisins
Chop everything finely and boil until tender. Add a handful of raisins and season to taste with chili. Simmer until the chutney reaches the consistency of marmalade – kind of thick. This should take about 10 minutes. Allow to cool and transfer to a jar which has been rinsed with sodium benzoate.
We like to serve this with Curry Chicken.
Cut 2 chicken breasts into strips and sauté in a bit of oil together with 1 tbsp curry powder until browned. Add onion, bell pepper and other vegetables that you have on hand and continue to sauté to brown. Add 1/4 cup (250 ml) cooking cream and simmer for 10 minutes. Season to taste with salt and pepper.
Serve with wild rice, coconut, pineapple chunks, bananas, peanuts and – of course – your homemade MANGO CHUTNEY.