Farmacy And Pickling
Mango and apricot pickle
“Poppadoms are great dipped in this mango chutney, or just dollop a bit on your favourite curry ”
Ingreadient
- 1 splash vegetable oil
- 1 clove garlic , finely sliced
- 1 pinch cumin seeds
- 2 tomatoes , peeled and chopped
- 2 tablespoons tamarind paste
- 1 ripe mango , peeled and diced
- 1 small handful dried apricots , torn or roughly chopped
- 1½ tablespoons brown sugar
- 1 lime , zest and juice of
Direction
- Heat a stainless-steel saucepan and add a splash of vegetable oil. Fry the garlic until light brown, add the cumin seeds, the tomatoes, the tamarind paste, the mango chunks, the apricots and the brown sugar. Turn the heat down and simmer gently for about 15 minutes or so, or until the chutney reduces and thickens slightly.
- Taste and season with more salt, sugar or lime juice if necessary, and put to one side to cool. Add a little grated lime zest before serving.
Popular Recipes
Aubergine flatbreads
“Inspired by the flatbread work I’ve seen in Greek an...
Eggplant with Almonds
This eggplant is great served as a side dish or as a comp...
Marinated Garden Tomatoes
My grandmother first served this wonderful dish with toma...
Pickled cherries
Preserve the goodness of cherries by pickling them whole ...
Baked Polenta with Fresh Tomatoes and Parmesan
This recipe is a perfect way to highlight and use fresh s...
Baileys Cheesecake
This Baileys cheesecake has a delicious mocha-flavored cr...
Bodacious Broccoli Salad
This broccoli salad with bacon and cheese is requested at...
Daily Newsletter
Get all the top stories from Blogs to keep track.