PEEL MANGO RECIPES

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STICKY MANGO PRAWNS | SEAFOOD RECIPES | JAMIE OLIVER RECIPES



Sticky mango prawns | Seafood recipes | Jamie Oliver recipes image

Total Time 20 minutes

Yield 2

Number Of Ingredients 5

300 g large raw shell-on king prawns from sustainable sources
6 cloves of garlic
1 teaspoon curry powder
1 heaped tablespoon mango chutney
1 lime

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.

Nutrition Facts : Calories 168 calories, FatContent 7.3 g fat, SaturatedFatContent 1.1 g saturated fat, ProteinContent 15.8 g protein, CarbohydrateContent 10.4 g carbohydrate, SugarContent 7.4 g sugar, SodiumContent 0.9 g salt, FiberContent 0.9 g fibre

HOMEMADE MANGO CHUTNEY RECIPE | JAMIE OLIVER CHUTNEY RECIPES



Homemade mango chutney recipe | Jamie Oliver chutney recipes image

With its sweet, spicy flavour and generous chunks of juicy fresh mango, this traditional chutney is as good as any you’ll get in your local Indian restaurant. Serve it alongside all kinds of curries or with cold ham, chicken or game. It’s fantastic in cheese sandwiches, too.

Total Time 1 hours 15 minutes

Yield 800 ml

Number Of Ingredients 11

2 kg mangos (firm, but ripe)
8 cardamom pods
2 cloves of garlic
1 fresh red chilli
500 ml white wine vinegar
400 g granulated sugar
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon chilli powder
2 teaspoons nigella seeds
8cm piece of ginger

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.

Nutrition Facts : Calories 28 calories, FatContent 0 g fat, SaturatedFatContent 0 g saturated fat, ProteinContent 0.2 g protein, CarbohydrateContent 7 g carbohydrate, SugarContent 7 g sugar, SodiumContent 0.1 g salt, FiberContent 0 g fibre

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