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mango and apricot pickle

Mango and apricot pickle

Fantastic Asian flavours

mango and apricot pickle

25 mins

Super easy

serves 4

About the recipe

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


nutrition per serving

99

Calories


1.9g

Fat


0.3g

Saturates


18.4g

Sugars


0.07g

Salt


1.4g

Protein


20.4g

Carbs


2.6g

Fibre


of an adult’s reference intake


Ingredients

a splash of vegetable oil

1 clove of garlic, finely sliced

a pinch of cumin seeds

2 tomatoes, peeled and chopped

2 tablespoons tamarind paste

1 ripe mango, peeled and diced

a small handful of dried apricots, torn or roughly chopped

1½ tablespoons brown sugar

zest and juice of 1 lime

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.

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