MANGO MARTINI INGREDIENTS RECIPES

Steps:

• 1. Quickly pull the legs and tails off the prawns and peel off the shells, leaving the heads on for bonus flavour.
  2. Run the tip of your knife down their backs and pull out the vein. Put a large non-stick frying pan on a medium heat.
  3. Peel and very finely slice the garlic, fry with 1 tablespoon of olive oil until crisp, then scoop out and put aside, leaving the garlicky oil behind.
  4. Stir the curry powder into the oil, then add the prawns. Fry for 4 minutes, or until the prawns are cooked through, tossing regularly.
  5. Stir in the mango chutney for 30 seconds, taste, season to perfection with sea salt and black pepper, then dish up.
  6. Scatter over the crispy garlic, finely grate over half the lime zest and serve with lime wedges, for squeezing over.

Steps:

• 1. Peel, stone and roughly chop the mangos; set aside.
  2. Remove the cardamom seeds from the pods. Peel and finely chop the garlic, then trim and finely chop the chilli.
  3. Add the vinegar and sugar to a large pan over a medium heat, stirring until the sugar dissolves. Bring to the boil and reduce by a couple of centimetres.
  4. Gently toast the cumin, coriander and cardamom seeds until aromatic, then crush with the chilli powder using a pestle and mortar. Add to the vinegar pan, along with the chopped mango, nigella seeds and 2 teaspoons of sea salt.
  5. Finely grate in the ginger, add the garlic and bring to a boil. Reduce the heat and simmer for 45 minutes to 1 hour until it has a thick, syrupy consistency, adding the chopped chilli for the last 10 minutes.
  6. Divide among sterilised jars, seal and keep for up to 6 months.