Ingredients
- 400 ml seabuckthorn juice
- 200 gr raw honey
- 1 big diced onion
- 4 gloves garlic
- 2 medium chopped apples
- 1 chopped mango
- 3 tbsp apple cider vinegar
- 1 tsp sea salt
- 2 tsp fresh ground pepper
- 2 tsp chilli flakes
- 2 tsp cinnamon
- 2 tsp curry
- 2 tsp fresh ginger
- 1 tsp nutmeg
- some lemon mint leaves
Servings: jars
Instructions
- Take a middle seize pot and put all the ingredients, one after the other, into it. Omit the lemon mint leaves.
- Stir all well and bring it to boil. Let it simmer for about 20 minutes. Stir from time to time that nothing can burn on the bottom of the pot.
- Meanwhile prepare 4 medium seize jars with screw caps. Clean them with boiling hot water, let them dry, put them aside.
- When you feel the solid ingredients like mango, apple, onion and garlic are soft, turn off the heat. Add the lemon mint leaves and stir again.
- Fill the seabuckthorn chutney into the prepared glasses and close them well. Turn them upside down for 5 minutes and then back to the right side. Let them cool out well and store them in your pantry.
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