Use as an accompaniment to entrees or mains:
An ideal savoury accompaniment to curries, corned beef, roast lamb, meat loaf, kebabs, spicy chicken dishes and rice.
Add to cream cheese and use it as a dip, and on cheese platters.
Excellent as a glaze for chicken, beef and pork skewers, with cold and barbecued meats, in sandwiches, focaccias, and savoury brioche.
1kg Pork Fillet
100g Goan Cuisine MANGO & LIME CHUTNEY
20ml Canola Oil
1 bulb Fennel, julienne
1 bulb Red Onion, finely sliced
1/2 large Cabbage, julienne
Roast Pork Fillet glazed with Mango & Lime Chutney and Sauté of fennel, red onion and cabbage:
Seal off pork fillet in hot pan and roast in oven until just done. In a large frying pan melt butter and sauté red onion, fennel and cabbage,
season with salt and cracked pepper.
To finish pork, spoon Goan Cuisine MANGO & LIME CHUTNEY over pork, place into oven to complete cooking and achieve a caramelized glaze on surface.
To serve: Place sauté of vegetables on plate and slices of glazed pork across.