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Sea buckthorn mango chutney

Sea buckthorn mango chutney


1 mango

1 fingernail-sized piece of ginger

100 g sea buckthorn berries

1 small red chili

4 tablespoons brown cane sugar

5 tablespoons of vinegar

3 tablespoons of water




Peel the mango and remove the stone. Then cut the mango into small pieces and the ginger. Sort the sea buckthorn berries, wash them and let them drain. Remove the seeds from the chili and chop it finely.

Now put everything in a pot and bring to the boil with the brown cane sugar, vinegar and water. Simmer over a low heat for 1/4 hour and season with salt and pepper.

The sea buckthorn mango chutney goes great with game dishes. Particularly good with wild birds such as duck and pheasant and so on.

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