When I first started working on this blog it was nothing more than a hobby – something to occupy my time when I had a gap in my freelance workload. Fast forward to nearly four years later and the hobby has become a passion and pretty much my full-time occupation. I have had the chance to work with many brands I admire both as a recipe developer and, lately, as a food photographer. It was a joy to work with debbie & andrew’s to photograph one of their brand new products – the Curried Chicken & Mango Chipolatas.
This rather unusual recipe was the winning entry, by Kathryn Glynn, in the #makemysausage competition. The sausages combine dark and white chicken meat, sweet dried mango pieces and a lovely blend of turmeric, cumin, paprika and chilli. They are also dairy, gluten and wheat free which makes them an excellent choice for those with allergies and intolerances. I am happy to report that everyone in the family loved them. I would happily snack on them with a little mango chutney as a dipping sauce, but they also taste great in sandwiches and wraps.
I was inspired to make my own mango chutney to serve with these – only made a small batch to test the recipe but it was a winner. You can double the recipe to make a few jars – these would make excellent edible gifts, if you can bear to part with them that is! The debbie & andrew’s Curried Chicken & Mango Chipolatas can be be found on their online store for a limited time only, but they will be stocked on Ocado in the next couple of months. They will also be available at Chatsworth Country Fair 2–4 September.
This recipe and photography was commissioned to publicise the product. All opinions remain my own as always.
Small batch mango chutney
1. Use a pestle and mortar to crack the cardamom pods. Discard the husks and collect the little black seeds.
2. Dry fry the cardamom, cumin, coriander and fenugreek seeds until toasted and fragrant. Grind them in the pestle and mortar.
3. Place the mango, onion, garlic, chilli, ginger, ground spices and nigella seeds in a large heavy pot. Add the vinegar and salt and slowly bring to the boil. Reduce heat to a bubbling simmer.
4. Add the sugar and cook, stirring occasionally, for 30-35 minutes or until thickened. Stir in the lime juice and decant into a sterilised jar. The chutney will keep for about 4 months in the pantry. Once opened, store in the fridge and consume within a month.
Curried Chicken & Mango Chipolata Sandwiches
1. Cook the sausage under a pre-heated moderate grill for 8-10 minutes, turning them so that they colour evenly. Slice the sausages lengthwise and keep warm.
2. Mix the yoghurt and mango chutney and spread over the bottom sandwich bread slice. Add a few green leaves and then add the sausages.
3. Add a little fresh mango and then another dollop of the mango/yoghurt dressing and sandwich with the second slice of bread. Enjoy!