Saté skewers with pomelo-orange chutney

Name: Saté skewers with pomelo-orange chutney
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 Pomelo (about 600 g); 3 Oranges; 2 Onions; 1-2 red chillies; 1 TABLESPOON Mustard seeds; 5 TABLESPOONS brown raw sugar; 7-10 Tbsp Salt; 50 ml White wine vinegar; 4 thin pork cutlets (approx. 200 g each); 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Mint leaves; 7-10 Tbsp Shashlik skewers

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 Pomelo (about 600 g)
3 Oranges
2 Onions
1-2 red chillies
1 TABLESPOON Mustard seeds
5 TABLESPOONS brown raw sugar
7-10 Tbsp Salt
50 ml White wine vinegar
4 thin pork cutlets (approx. 200 g each)
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Mint leaves
7-10 Tbsp Shashlik skewers

Directions

1
##Pomelo## and peel oranges so that the white skin is completely removed. Cut out the fillets from the parting skins. Collect the juice. Peel onions and cut them into sticks. Wash the chillies, dab dry and halve lengthwise.
2
Core and chop the pods. Put fruit fillets, onions and chillies in a pot. Add mustard seeds, sugar, salt and vinegar and bring to the boil while stirring. Let it boil down in an open pot at high heat for about 20 minutes. Stir several times in between. Let the chutney cool down. Dab the cutlets dry and cut them lengthwise into approx. 2 cm wide strips. Place meat on shish kebab skewers and fry in hot oil on both sides for 2-3 minutes. Season with salt and pepper.
3
Let the chutney cool down. Dab the cutlets dry and cut them lengthwise into approx. 2 cm wide strips. Place meat on shish kebab skewers and fry in hot oil on both sides for 2-3 minutes. Season with salt and pepper. Arrange a few skewers with some chutney on each plate. Garnish with mint leaves as desired
4
Glasplatte: Pech und Kunte