How to prepare
Peel the onion and the ginger, finely dice both. Place the sugar and onion in a pan and caramelize while stirring occasionally. Add the ginger, vinegar, 1/2 tsp salt, 1 tsp curry powder and tomatoes. Allow to simmer at a low heat for 25 to 30 minutes, stirring occasionally.
In the meantime, cut into each of the sausages a few times. Heat the oil in a pan. Fry the sausages for 8 to 10 minutes, turning them as needed. Season the chutney with salt, pepper and sugar. Remove the stone from the mango.
Peel and dice the fruit. Wash the parsley, shake it dry, pluck the leaves and chop them into fine pieces, saving a few for the garnish. Stir into the sauce with the mango. Arrange the currywurst on plates with the chutney. Sprinkle the remaining curry powder on top. Garnish with parsley. Goes well with ciabatta.