Jamie Oliver

Mango and apricot pickle

Fantastic Asian flavours

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Mango and apricot pickle

Serves 4
Cooks In25 minutes
DifficultySuper easy
Nutrition per serving
  • Calories
    199
    10%
  • Fat
    8.0g
    11%
  • Saturates
    1.0g
    5%
  • Protein
    1.7g
    4%
  • Carbs
    28.2g
    11%
  • Sugar
    19.9g
    22%

Of an adult's reference intake

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

Nutrition per serving
  • Calories
    199
    10%
  • Fat
    8.0g
    11%
  • Saturates
    1.0g
    5%
  • Protein
    1.7g
    4%
  • Carbs
    28.2g
    11%
  • Sugar
    19.9g
    22%

Of an adult's reference intake

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

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Ingredients

  • 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
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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.

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