Mango & apricot pickle

mango and apricot pickle

Serves 4

  • 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

  • zest and juice of 1 lime

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.

Nutritional Information

Mango & apricot pickle

Fantastic Asian flavours

0 foodies cooked this
Poppadoms are great dipped in this mango chutney, or just dollop a bit on your favourite curry
Serves 4
25m
Super easy
Print this recipe
Method

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.

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.

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 199
    10%
  • Carbs 28.2g
    11%
  • Sugar 19.9g 22%
  • Fat 8.0g 11%
  • Saturates 1.0g 5%
  • Protein 1.7g 4%
Of an adult's reference intake

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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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  • 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

  • zest and juice of 1 lime