Ingredients:

  • 1 mango
  • 1 small green chilli pepper
  • 2 teaspoons oil
  • ½ teaspoon turmeric
  • 1 tablespoon brown sugar
  • 1-2 tablespoons white wine vinegar
  • 40g California walnuts

Preparation:

  1. Peel the mango, remove the pulp from the stone and cut into dices.
  2. Wash the chili pepper and chop finely, then heat oil and sauté the chili pepper briefly.
  3. Add turmeric and mango, sprinkle with sugar and let stew for about 1-2 minutes. Add vinegar and raise heat for a minute.
  4. Chop walnuts, toast them in a small pan and mix them with the pickles.