Ingredients

• 400 g clean mango
• 60 g shelled and peeled pistachios
• 8 slices of Apulian bread
• a crispy Fuji type apple
• fresh ginger
• sugar cane
• white onion
• garlic
• fresh chilli
• mustard seeds
• cumin seeds
• extra virgin olive oil
• apple vinegar
• salt

For the recipe of bruschetta with mango chutney, finely chop a pepper
fresh and half an onion and cook in a saucepan over medium high for 4 minutes, with a teaspoon of cumin seeds and one of mustard seeds, half a clove of garlic, a spoon
of sugar, one of apple vinegar, 2 tablespoons of oil and a pinch of salt.
Peel the apple and the mango and cut them into cubes. Add them to the pan and continue cooking for another 10 minutes, then turn off the heat and remove the garlic. Peel, grate and squeeze the juice of a piece of ginger, as shown alongside; add it to the mango chutney.
Blanch the pistachios for 2 minutes, let them cool, then add them to the chutney and stir. For the bruschetta: toast the slices of bread in a hot pan for 1 minute on each side. Serve them to accompany the chutney.

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