Mango Relish

This recipe is inspired by the TV chef Paul Merrett. His recipe includes chilli, but unfortunately due to quite severe reflux I cant tolerate it and also have to keep my food quite light on spice. This spice level works for me, but you may like to add a tad of chilli powder. If you do, let me know of any variations and I'll update this recipe

I plan on cooking some chicken breasts with a light Asian marinade to go with this relish, but think this will go with a whole host of food!

Make sure you use ripe mangoes, mine were a little under-ripe and held their shape a bit more than I wanted them to ...



Drizzle of sunflower oil
1 onion, diced into 5 mm cubes
1/2 red pepper, diced into 5 mm cubes
60 ml white wine vinegar
4 tbsp granulated sugar
1/4 tsp curry powder
2 large mangoes, cut into smallish dice

Heat a drizzle of oil in a medium sized saucepan over medium heat
Sizzle the onion and red pepper in the oil or a few minutes, until the onion becomes translucent
Add the white wine vinegar and sugar, bring to the boil, reduce the heat and simmer for about five minutes or until the mixture starts to thicken
Add the curry powder, diced mango and stones from the mangoes and cook over a low heat, until the liquid has evaporated and the and a jam consistency is reached - approximately 30 minutes
Leave to cool and pot in a jar