Mango chutney with prawns

Name: Mango chutney with prawns
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 Apple (approx. 250 g); 1 (approx. 650 g) big ripe mango; 2 medium-sized onions; 1 Lime; 150 g demerara sugar; 7-10 Tbsp Salt; 8 TABLESPOONS White wine vinegar; 2 TEASPOONS medium hot mustard; 1 red chilli pepper; 1 piece(s) (approx. 20 g) Ginger; 50 g Raisins; 12 ready-to-cook shrimps (without head with shell; à approx. 30 g); 2 TABLESPOONS Oil; 7-10 Tbsp Pepper; 7-10 Tbsp Lettuce; 7-10 Tbsp Lime

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 Apple (approx. 250 g)
1 (approx. 650 g) big ripe mango
2 medium-sized onions
1 Lime
150 g demerara sugar
7-10 Tbsp Salt
8 TABLESPOONS White wine vinegar
2 TEASPOONS medium hot mustard
1 red chilli pepper
1 piece(s) (approx. 20 g) Ginger
50 g Raisins
12 ready-to-cook shrimps (without head with shell; à approx. 30 g)
2 TABLESPOONS Oil
7-10 Tbsp Pepper
7-10 Tbsp Lettuce
7-10 Tbsp Lime

Directions

1
Peel, quarter, core and finely dice the apple. Peel the mango, cut the flesh into wedges from the stone and dice. Peel and chop the onions. Halve the lime and squeeze the juice. Boil up the apple, mango, onions, sugar, salt, vinegar, mustard and lime juice while stirring constantly. Then let it simmer for about 40 minutes at medium heat while stirring.
2
Wash the chilli, cut lengthwise, remove seeds and chop. Peel ginger and chop very finely. Wash and drain the raisins. Add the ginger, chilli and raisins to the chutney about 5 minutes before the end of cooking time. Season the chutney with salt and put it immediately into 2 prepared twist-off glasses (each containing approx. 250 ml). Close and let cool upside down. Wash the shrimps, remove the skin down to the tail fin. Cut into the back and remove the gut. Heat oil in a pan. Fry the prawns in it from both sides for about 3 minutes. Season with salt and pepper. Arrange prawns on salad.
3
Wash the shrimps, remove the skin down to the tail fin. Cut into the back and remove the gut. Heat oil in a pan. Fry the prawns in it from both sides for about 3 minutes. Season with salt and pepper. Arrange prawns on salad. Add 1 jar of chutney (use the other chutney jar for other purposes; keeps for 3-4 weeks). Garnish with slices of lime
4
waiting time approx. 2 hours