Jamie Oliver

Mango and apricot pickle

Fantastic Asian flavours

Mango and apricot pickle
Print

Mango and apricot pickle

Serves 4
Cooks In25 minutes
DifficultySuper easy
Nutrition per serving
  • Calories
    99
    5%
  • Fat
    1.9g
    3%
  • Saturates
    0.3g
    2%
  • Protein
    1.4g
    3%
  • Carbs
    20.4g
    8%
  • Sugars
    18.4g
    20%
  • Salt
    0.07g
    1%
  • Fibre
    2.6g
    -

Of an adult's reference intake

Tap For Method

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
Tap For Method

Share this Recipe

Tap For Ingredients

Method

  1. 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.
  2. 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.
ADVERTISEMENT

Tip

View Comments
Nutrition per serving
  • Calories
    99
    5%
  • Fat
    1.9g
    3%
  • Saturates
    0.3g
    2%
  • Protein
    1.4g
    3%
  • Carbs
    20.4g
    8%
  • Sugars
    18.4g
    20%
  • Salt
    0.07g
    1%
  • Fibre
    2.6g
    -

Of an adult's reference intake