100 gr dadels zonder pit – 50 gr verse gember – 100 gr onrijpe mango (schoongemaakt) – 50 gr rozijnen – 50 gr amandelen – 2 dl water – 175 gr lichte basterdsuiker – ¼ tl zout –
1 tl chili
Gember in fijne reepjes, dadels in stukjes, mango in dunne schijfjes snijden, amandelen fijn hakken. Dit alles met de rozijnen 10 min in wat water laten weken. Voeg daarna de suiker, zout en chili toe en breng langzaam aan de kook. Kook 20-30 min tot de chutney dik en kleverig is. Neem van het vuur en vul schoongemaakte potten met deze chutney. Laat de potten omgekeerd afkoelen. 3 mnd houdbaar buiten koelkast. Aangebroken pot in koelkast bewaren.
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