I love condiments and lots of little tastes and bowls at the table. This might have something to do with the multicultural vibes of my upbringing with holidays visiting France and Mauritius to see family growing up. In Mauritius we eat generally a very creole lunch with at least 5 things on the plate and a chutney or paste or 3 on the side. This chutney came about because my auntie has a mango tree and while visiting, it’s in season. This means you get to that point of eating something you love so much that you actually get sick of it. Heaven forbid this happens with mangos so we’ve been making mango salad with pineapple, mango salad with basil, mango icy poles, mango mousse, mango coconut sorbet… you get the picture. Trying to keep it exciting!
I hope you enjoy this tasty little offering for the next time you make a ploughman’s plate style lunch or a curry. It would even be a delicious thing to serve through a big leafy salad or with poached chicken breast or bbq lamb.
Winter variation – PEARS OR APPLES are great too!
Replace the mango component with apples or pears.
Add a star anise to the recipe and a tablespoon of coriander root / stalks.
Add 2 extra tablespoons of your preferred syrup.
You will also need to simmer this with the lid on for 10 minutes and then the lid off for 10-15 minutes until the fruit is just tender. It will be a delicious, chunky chutney and having made the pear variation, it is certainly not a poor cousin to the original mango, no siree!
Let me know how you enjoy it by popping back and leaving a comment – It lets me know you guys are out there!