Mango & apricot pickle

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.

Nutritional Information (amount per serving)

Calories
199kcal
Carbs
28.2g
Sugar
19.9g
Fat
8.0g
Saturates
1.0g
Protein
1.7g

Serves 4   Approx time: 25   Difficulty: super easy

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
 

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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