Recipe for Mango and Apple Chutney

Peel the mangoes, cut them in half and remove the fibrous pit, then dice the flesh. Peel and finely slice the onion. Peel the apple and cut it into cubes. Peel and chop the garlic clove. Peel and grate the ginger.

Heat the butter in a large pot and melt the onion over low heat for a few minutes until it becomes soft. Add the apple and sauté for 5 minutes, stirring. Add the mangoes. Split the vanilla bean in half lengthwise, place it in the pot with all the other ingredients. Bring to a boil while stirring, then lower the heat.

Let simmer for about 50 minutes, until the mixture reaches the consistency of a jam. Put in the jar, let cool, then cover.

To finish, store the chutney in the refrigerator (for up to 1 month). Serve it during the holiday season with pâté, but it can also be used more commonly with cold meats and poultry, curries, and steamed fish. ENJOY YOUR MEAL!