Kumquats and mangochutney

Ingredients for Kumquats and mangochutney

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.