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Mango and apricot pickle
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Total Time:
25 minutes
Enhance poppadoms with mango chutney for a burst of flavor, or add it to curry for a delightful twist.
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
Instructions:
  • In a hot stainless-steel saucepan, drizzle vegetable oil. Sauté garlic until golden, then stir in cumin seeds, tomatoes, tamarind paste, mango, apricots, and brown sugar. Reduce heat and simmer for about 15 minutes until the chutney thickens. Adjust seasoning with salt, sugar, or lime juice. Let it cool and sprinkle with lime zest before serving.

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