Mango relish: Difference between revisions
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|title=Mango relish recipe Accompaniments | {{#seo: | ||
|title=Mango relish recipe Accompaniments Cooking Wiki | |||
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|keywords=Mango relish recipe Accompaniments from The cook's Wiki | |keywords=Mango relish recipe Accompaniments from The cook's Wiki | ||
|description=A fresh and spicy relish that is great with freshly grilled tuna and chicken | |description=A fresh and spicy relish that is great with freshly grilled tuna and chicken | ||
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|DatePublished=24th December 2012 | |||
|Author=Chef | |||
|ImageComment = Mangoes are easiest to prepare when ripe | |ImageComment = Mangoes are easiest to prepare when ripe | ||
|Servings = Makes about a litre of relish | |Servings = Makes about a litre of relish | ||
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| 4 cloves [[Garlic]] | | 4 cloves [[Garlic]] | ||
| 1 tablespoon freshly [[grated]] root [[ginger]] | | 1 tablespoon freshly [[grated]] root [[ginger]] | ||
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===Method=== | ===Method=== | ||
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| Allow to cool and store in [[sterilised jars]] | | Allow to cool and store in [[sterilised jars]] | ||
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Revision as of 14:42, 18 October 2015
| Mango relish | |
|---|---|
 |
| Mangoes are easiest to prepare when ripe | |
| Servings: | Makes about a litre of relish |
| Ready in: | 15 minutes |
| Prep. time: | 5 minutes |
| Cook time: | 10 minutes |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 24th December 2012 |
A fresh and spicy relish that is great with freshly grilled tuna and chicken
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 150 ml (5 fl oz) white wine vinegar
- 100 g (3.5 oz) demerara sugar
- 4 ripe mangoes, peeled, sliced and stones removed
- 1 onion, chopped finely
- 4 cloves Garlic
- 1 tablespoon freshly grated root ginger
Method
- Add all of the ingredients apart from the mangoes to a pan and bring to the boil
- Simmer gently until the mixture has reduced by half
- Tip in the mangoes and cook for 5 - 10 minutes
- Allow to cool and store in sterilised jars
Peeling ginger
There is no need to peel ginger. As a result of attending a Thai cookery demo, we have learnt that peeling ginger is unnecessary unless for aesthetic purposes as the skin is high in fibre and full of flavour. However, do remove any bits that have become tough or woody.
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