Mango-papaya-chutney with chicken skewers

Ingredients

Directions

1. 1

   Cut the mango off the stone. Peel and chop the flesh. Peel the papaya and scrape out the seeds with a spoon. Dice the flesh as well. Peel and finely chop the ginger. Clean 1 chili, cut lengthwise, wash and remove seeds.

2. 2

   Cut the pod into small pieces. Bring ginger, sugar, vinegar, allspice, chopped chillies and cloves to the boil in a pot, add some water if necessary. Stir starch with 50 ml water until smooth. Add the mango and papaya to the stock and simmer for 3-4 minutes at low heat, stirring occasionally.

3. 3

   Season the chutney with salt, pepper and sugar. Pour into a bowl and let it cool down.

4. 4

   In the meantime, clean and wash the zucchini and cut them into slices about 1 cm thick. Wash the tomatoes and grate them dry. Wash the meat, dab dry and cut into cubes. Put them on skewers alternately with the vegetables.

5. 5

   Season skewers with salt and pepper. Brush a grill pan with oil and heat it up. Fry the skewers in it in 2 portions while turning for approx. 6-8 minutes. Wash lemon balm, shake dry, pluck leaves from the stalks.

6. 6

   Wash the rest of the chili. Arrange skewers with chutney on plates, garnish with melissa and chilli pepper. Sprinkle with ground pepper.