Mango Chutney with Native Lemon Myrtle
Adding a good dollop of my Spicy Mango chutney with Native Lemon Myrtle (picked from the tree in my garden) is the simplest way to ‘jooj’ up a slap dash lunch platter on the weekend.
The spiciness comes more from the ginger and native pepper berries than from chilli so expect a full rich touch of heat that doesn’t linger. This mango chutney is a little different from others in that it is nicely tart, aromatic and not too heavily sweet; a perfect contrast and cut-through when served with rich fatty meats like pork belly or lamb chops. Perfect on a big fat ham and vintage cheddar sandwich too.
And don’t forget to use it as a flavour base for an easy vinaigrette salad dressing or marinate fresh prawns, squid or fish for a few minutes before charring to a rich caramelisation on the bbq.
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