My kitchen has been filled with the aroma of various fruit preserves lately due to something of a cooking frenzy! If you've been reading my recent posts, you'll know that I made some jam from bargain-priced Summer strawberries bought at the farmer's market. After a weekend in Young for the Cherry Festival, I've been busy preserving cherries for Winter pies and clafoutis. And when I saw mangoes selling at two for $2.50 at one of the independent grocers in the city, I knew what I had to do. And a girl has to do what a girl has to do, right?!
This mango relish is Summer in a jar... the perfect accompaniment to baked Christmas ham. Being cooked in a microwave, it can be quickly prepared and tastes delicious. I've adapted the recipe from Janelle Bloom's Microwave Cookbook. Make sure you use a deep oven safe dish, as the liquid will boil up and over the sides. If you can't access baby stem ginger, use a teaspoon of ground ginger. The chilli is optional, but makes the flavours really pop.
4 large mangoes, flesh cut into a dice
2 Granny Smith apples, peeled, cored and sliced
1 golden onion, finely chopped
2 cups brown sugar, loosely packed
100 mls malt vinegar
1 tablespoon baby stem ginger, chopped
1 small red chilli, chopped (optional)
Sterilise two jars on a baking tray in the oven at 120 degrees C.
Place the prepared mangoes and apples into a deep Pyrex bowl. Cook on HIGH/100% in a microwave, covered, for six minutes. Add the remaining ingredients and cook, uncovered, for 15-20 minutes longer on HIGH/100%, stirring occasionally, until the relish has started to thicken. Ladle into hot jars and seal when cool.
This quantity makes two and a half cups.
The process in pictures...
Have you been making preserves for Christmas gift giving? Tell me, what have you been cooking?
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I use Australian standard measuring cups and spoons in my recipes.