For the mango chutney, remove the stone and peel from the mango and cut the flesh into small cubes. Wash the chili pepper and cut into fine rings.
Simmer the mango with the chili rings, sugar and 200 ml water for 15 minutes with the lid closed. Peel and finely chop the garlic and ginger, add to the pot together with vinegar and salt and simmer for another 5 minutes without lid.
Serve the mango chutney cooled.
Preparation Tip:
The mango chutney can be eaten plain with chapati or naan bread or added to an Indian main dish. Also goes well with grilled food.
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