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?
Hello, I'm Lizzy, the writer, cook and traveller behind 'Good Things'.
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I use Australian standard measuring cups and spoons in my recipes. Viz: one tablespoon = 20mls; one cup = 250mls. For detailed conversions click here.