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Kumquats and mangochutney

Cook time: 0 min.
Servings: 1 portion(s)

Ingredients for Kumquats and mangochutney

Spices e.g: coriander nigelle piement d ´ esper facilitate carvi and fennel seeds
1Little pineapple, if desired. half of a large
15Pearl onions
2Mango fruits
2Red Peppers
200gCane sugar

Instructions for Kumquats and mangochutney

To prepare the Kumquats and mangochutney recipe, please follow these instructions:

The red peppers are cut in half and roasted for a few minutes under the grill, after which they are cut and cut into strips. Kumquats cut in half and boil tenderly with the stuffed pearls in a saucepan. The raw pineapple and mango are cut into the tern. The spices are crushed in mortar (except nigelle) and thirsted in a saucepan. Add vinegar and sugar and boil for a few minutes until the taste pulls out properly. Then the vegetables are poured into the pan and boil again for a couple of minutes. Finally, turn the fruit and nigelle seed into the mixture and pour the mixture onto the glass jar. Served as garnish for fried, cold or hot meat.

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