Curry sausage with mango chutney

Name: Curry sausage with mango chutney
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 3 small, red onions; 15 g Ginger Tuber; 50 g demerara sugar; 150 ml White wine vinegar; 7-10 Tbsp Salt; 1 TEASPOON Curry + something to sprinkle; 1 can(s) (425 ml) strained tomatoes; 4 fine, boiled bratwursts (à approx. 150 g); 2 TABLESPOONS Oil; 7-10 Tbsp Pepper; 1 (approx. 600 g) ripe mango; 1/2 bunch flat leaf parsley

AUTHOR
Arlie Wyatt

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

3 small, red onions
15 g Ginger Tuber
50 g demerara sugar
150 ml White wine vinegar
7-10 Tbsp Salt
1 TEASPOON Curry + something to sprinkle
1 can(s) (425 ml) strained tomatoes
4 fine, boiled bratwursts (à approx. 150 g)
2 TABLESPOONS Oil
7-10 Tbsp Pepper
1 (approx. 600 g) ripe mango
1/2 bunch flat leaf parsley

Directions

1
Peel onions and ginger. Dice both finely. Put sugar and onions in a pot and caramelise while stirring occasionally. Add ginger, vinegar, 1/2 tsp salt, 1 tsp curry and tomatoes. Let simmer for 25-30 minutes at low heat while stirring occasionally.
2
In the meantime, cut the sausages several times. Heat oil in a pan. Fry the sausages for 8-10 minutes while turning. Season chutney with salt, pepper and sugar. Cut the mango off the stone.
3
Peel and dice the flesh. Wash parsley, shake dry, pluck off leaves and chop finely, except for a few for garnishing. Stir into the sauce with the mango.
4
Arrange sausages with the chutney on plates. Sprinkle with remaining curry. Garnish with parsley leaves. Ciabatta tastes good with it.