User Manual

Jams and preserves 221
Pineapple and mango chutney with chilli [Index: ] [Index: ]
MCRC00901793_BO_Ananas_Mango_Chutney_m_Chili-011_F39MCRC00914906_SE_Ananas_Mango_Chutney_m_Chili-008MCRC00900621_NF_Ananas_Mango_Chutney_m_Chili-009_RZ0PreservesPreparation methodsSteamingRecipe categoriesDesserts, Sweet desserts
For 6 jars, 190 ml each
Large perforated steamer
CHUTNEY:
500 g pineapple, weighed in advance
250 g mango chunks, weighed in advance
50 ml port
50 ml white balsamic vinegar
50 ml mango juice
250 g preserving sugar
5-10 chilli threads
Per jar
266 kcal, 61 g carbs, 1 g fat, 1 g protein, 5,0 BU
PREPARATION
1. Thoroughly clean and dry the jars.
2. Cut the pineapple and mango into small cubes of approx. 0.5 cm and place into a bowl.
3. Add the port, balsamic vinegar, mango juice and preserving sugar and mix everything together
thoroughly.
4. Heat the chutney on the hotplate while stirring continuously, add the chilli threads and leave to
boil for approx. 5 minutes.
5. Fill the jars with the chutney while it is still hot and preserve as indicated.
Jars in the large perforated steamer, level 2Steaming
Setting procedure:
Steaming
100 °C
Cooking time: 20-30 minutes