This is much easier to make than you think – the tamarind is the secret, which is available in a lot of supermarkets these days. If you can't find it, leave it out and add the juice of the lime at the end.
Copyright © David Loftus
Mango & apricot pickle
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Nutritional Information - Amount per serving:
- Calories 199kcal
- Carbs 28.2g
- Sugar 19.9g
- Fat 8.0g
- Saturates 1.0g
- Protein 1.7g
Method
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.
BUYING SUSTAINABLY SOURCED FISH
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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.
When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.
For further information about sustainably sourced fish, please refer to the useful links below:
Marine Stewardship Council
http://www.msc.org/
Fish Online
http://www.fishonline.org
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