Sole Fillets with Mango Chutney fine and flavorful

1 Peel the mangoes and apples, then cut them into small pieces.

2 Remove the seeds from the chilli peppers and mince them finely.

3 In a saucepan, combine the mangoes, apples, peppers, cider vinegar, brown sugar, four-spice mix, fine salt and raisins.

4 Bring to a boil, then simmer for about 1 hour over low heat, stirring regularly. Pour the chutney into glass jars.

5 Roll each sole fillet and coat lightly in flour.

6 Heat oil in a skillet and cook the fillets for a few minutes on each side until golden brown. Serve with the mango chutney.