Happy Cinco de Mayo!
I know, I know, this makes no sense. I am clearly sharing a mango chutney recipe, yet I have just referred to a big Mexican celebration that commemorates a victory over the French Army in 1862.
You know what? I love food, I really do, but I also like experimenting with a range of flavours to create dishes I really enjoy, rather than always sticking to traditional combinations. I have had a few hiccups. Imagine chocolate macarons and foie gras I had forgotten to refrigerate in a heatwave – yes, that!
This little salad, mango chutney and halloumi combination in a Stand ‘N’ Stuff soft taco was a huge success, believe me. Seriously, has no one ever thought of using mango chutney with halloumi for a yummy veggie taco?
I absolutely love halloumi, its chewiness and saltiness, but until yesterday, I had only had it with avocado, bread or as part of a vegetarian fry up.
When Old El Paso challenged me to create a Mexican-inspired recipe, I wanted chicken, soft tacos and mangoes. I was pretty sure that would be a disaster, so I planned a small Mexican-inspired buffet for my little family.
I made the mango chutney at the weekend and the smells that came out of my kitchen on Sunday were to die for. Seriously, look at these ingredients!
When it had cooled down enough, I had a spoonful or two of the delicious, sweet and sticky jam-like mixture. Seriously yummy!
Halloumi is one of my favourite cheeses and I simply grilled it for a few minutes. My children will not go anywhere near it, so I marinated chicken breasts in Old El Paso Tomato Stir-in Sauce and grilled them for 10 minutes (5 on each side). It was tender and full of flavours (with no heat). I sliced the chicken to make it easier for the children.
We also had salad, baby tomatoes, salsa, guacamole, avocado, soured cream, jalapeños, cucumber and Stand ‘N’ Stuff soft tacos. My little ones absolutely loved being completely in charge of what went in their taco shells and Jumpy had her own ‘free from’ wraps.
Fancy my mango chutney recipe? I adapted it from a 2007 recipe from Good Food magazine.
- 2 tablespoons rapeseed oil
- 2 red onions peeled, halved and thinly sliced
- A 5cm piece fresh root ginger peeled and grated
- 8 green cardamom pods
- 1 cinnamon stick
- ½ teaspoon cumin seeds
- ½ teaspoon coriander seeds lightly crushed
- ¼ teaspoon Nigella seeds
- ½ teaspoon ground turmeric
- 2 Bramley apples about 550g, about 850g, peeled, cored and chopped 4 ripe mangoes, peeled and chopped
- 4 ripe mangoes about 850g, peeled and diced
- ½ a large red chilli seeds in, finely sliced
- 350 ml white wine vinegar
- 350 g light brown soft sugar
- 1 teaspoon salt
- Heat the oil in a casserole dish (or large pan) over a high heat. After a minute, add the onion and fry for 2 minutes, stirring regularly.
- Once the onion has softened a little, add in the ginger and cook, giving the contents of the pan a good stir every 30 seconds or so.
- After 5 minutes, or once the onion slices are golden, stir in the cardamom pods, cinnamon stick, cumin seeds, coriander seeds and Nigella seeds. Fry until toasted.
- Stir in the turmeric, add the apple and pour in 350ml water. Cook, covered, for 10 minutes.
- Add in the mango and chilli, stir then cover and cook for a further 20 minutes.
- Pour in the vinegar, sugar and salt, stir then leave to simmer uncovered for 30 minutes. Stir frequently until the mixture has thickened. Spoon into sterilised jars.
This post has been sponsored by Old El Paso. It is an entry to the Tots 100 Cinco de Mayo recipe challenge sponsored by Old El Paso. The range of Old El Paso products is available in all major supermarkets. To find out more, click here.