User Manual

Jams and preserves 149
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 methodsMicrowaveRecipe categoriesSide dishes, Bakes
For 6 jars, 190 ml each
Glass dish with lid
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 in a glass dish.
3. Add all ingredients except the chilli threads, stir together thoroughly, place the lid on top and heat
up as indicated.
Glass dish with lid on the wire rack, level 1Microwave1000 WfalseCooking time10 minutes10
4. Add the chilli threads and bring the chutney to the boil in the closed glass dish as indicated.
Glass dish with lid on the wire rack, level 1Microwave1000 WfalseCooking time5 minutes5
5. Add the chutney to the jars while still hot and seal at once.
Setting procedure:
Microwave 1000 watts
Heat chutney: 10 minutes
Bring chutney to the boil:
5 minutes