Mindy Belle

Life in the Country

Archive for the day “January 13, 2015”

Mango Chutney – my husbands recipe


4-6 ripe Mangoes – peeled and chopped

1 cup Cider vinegar

1 cup Raw sugar

2 tablespoons garlic

2 inch fresh piece of Ginger – peeled and finely chopped ( 5cm piece in metric )

1 Tablespoon Cayenne pepper

Place all ingredients in a pot, bring to the boil on medium heat, reduce to low heat and simmer for 30 minutes

Stirring constantly remove from the heat and cool.

Serve or bottle for next time.

We served our mango chutney with Garlic/ Chilli Prawns cooked near the sea.



Sweet Potato and Chickpea Curry


2 medium Sweet Potato, Large dice ( with the skin on )
1 individual Chilli, Green or Red, finely slice
1 large finger of  Root Ginger, finely chopped
2 clove(s) Garlic, finely chop
1 tablespoons Coriander, fresh, finely chop stalks keep the leaves for serving

1 can of Chick Peas, cooked, do not drain, add all
1/2 pkt Feta Cheese, crumble before serving
1/2 a Lemon of Juice, Fresh
4 tablespoons 0% fat natural Greek yogurt
1 Tablespoon  Fresh Curry Leaves
1 Heaped tablespoon of Curry Paste Korma Paste

Instead of rice try Cauliflower Rice

One large cauliflower – cut into pieces for Rice-  Cauliflower rice – blitz in food processor and microwave for on full for 7 min  or steam for the same time.

Method for  Curry
• Brown sweet potato in oil until browned add curry leaves, garlic, chilli, ginger, onion, coriander stalks and korma paste – cook for 5 mins. Add tin chick peas and juice, 600ml water and cook for 30 mins smash down some of the large pieces to thicken sauce, transfer to a serving dish squeeze lemon juice and sprinkle feta , blob spoons of yogurt and a scatter of almonds sprinkle coriander leaves – .Serve

Enjoy !

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