zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Mango Chutney With Barbecued Lincolnshire Sausages

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    • Audio recipe

      Audio recipe

      Mango Chutney With Barbecued Lincolnshire Sausages

      Download the audio file.

    Mango Chutney With Barbecued Lincolnshire Sausages

    Our fresh mango chutney is ideal for serving with Lincolnshire sausages. It’s also a good accompaniment for curries and poultry.

    • Preparation time: 10 minutes
    • Cooking time: 20 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 4

    Ingredients

    • 1 large ripe mangoes
    • 2 shallots, finely chopped
    • 3 tbsp red wine vinegar
    • 3 tbsp light brown muscovado sugar
    • 1 tbsp black mustard seeds

    Method

    1. Preheat the grill or barbecue to a medium heat. Thread the sausages onto 4 pairs of parallel skewers so they look like two rungs on a ladder. Barbecue or grill for 18-20 minutes, turning once, until golden brown and cooked through.
    2. Meanwhile, hold the mango firmly on a board and slice down either side of the central stone to remove the 'cheeks'. Place the two sides, flesh side up and score a lattice into the flesh. Gently push out the skin from underneath and cut away the cubes. Remove and dice any flesh still clinging to the stone.
    3. Place the mango in a pan with the shallots, vinegar, sugar and mustard seeds. Season, and cook over a medium heat for 15 minutes until tender, adding a splash of water if necessary.
    4. Serve the sausages with a generous helping of fresh mango chutney.

    Your recipe note

    Edit your recipe note

    Cook's tips

    Bamboo skewers are liable to burn on a barbecue so remember to soak them in cold water for at least 30 minutes before using.

    Drinks recommendation

    Badger Golden Champion (500ml), a light pale ale with hints of honey, is a splendid match for this dish.

    Comments

    Average user rating

    5 stars

    Glossary