Now having mango inspired the little bat to do another fruit full recipe, this time a wannabe chutney. Chutney would require a good amount of syrup, however, that is not healthy so we skipped it and found a way to enjoy the taste in a much healthier way! Here we added pork, that although is fattier than chicken, is easier to remove fats from than beef while still being a type of red meat and so helps those red blood cells to stay strong and healthy. Mango is a good source of Vitamin C and we have apples too, that we all know are recommended to keep the doctor away. So let’s see what this recipe is all about!
Ingredients
- Pork
- Mango
- Apple (optional)
- Cocktail Onions (pickled onions or normal onions can work too)
- Vinegar (a sweetish one will work better like rice or cherry vinegar, or cider vinegar but normal vinegar will work well)
- Honey and Mustard Vinaigrette
- Coriander
- Dill
- Cardamom
- Aniseeds
- Black Pepper
- Bay Leaves
- Ginger
- Turmeric
- Honey
Method
Clean the pork as good as you can and cut it into cubes. The fat that will leak from the pork will get the sauce nice and thick, so we do need a little fat here, but just a little. Start to marinate with some Honey and Mustard Vinaigrette (you can skip if you do not have and add mustard with the seasonings and more honey and vinegar). Place the cocktail onions (again small normal onions will do or sliced normal ones but these make the recipe more fun) and add the sweet vinegar (ones more add more honey if you have a normal vinegar). Chop the apples and the mango and cover the top with the fruit. Add in the seasonings (Coriander, dill, cardamom, aniseed, black pepper, bay leaves, ginger, and turmeric) and make sure that if you have fresh ones you chop them finely and give the cardamom a little help to open up. Add the honey according to your ingredients, of course, the more honey the sweeter your chutney will be, however, do keep in mind that the sugar content in honey is still high. Cover up and leave to set.
Marinate for at least an hour or two and bake slowly to give time for the sauce to reduce. And your chutney is done!! (However, this is not the kind of chutney you can store for months, the sugar content here is considerably lower so there aren’t that many preservatives.)
Variations
We suggest you serve this with some naan bread or papadum, however, if you want to reduce your carbs it can be enjoyed without any bread, it is still delicious! If you do not enjoy eating meat you can add some coconut oil or sesame oil and remove the pork, however, it will need something to balance the fruit taste (just like any normal mango chutney would). Of course, if you enjoy spicy food you can add some chilies to the mix. We really hope you enjoy this recipe and give it a go, maybe tweak it around and give us some more variations in the comments below! As always, we are eager to hear from you!