Mango and apricot pickle

Name: Mango and apricot pickle
Total time: 25 min
Yield: 4
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

Fantastic Asian flavours

“Poppadoms are great dipped in this mango chutney, or just dollop a bit on your favourite curry ”

Serves 4

Cooks In25 minutes

DifficultySuper easy

Nutrition per serving

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

Of an adult's reference intake

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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.