By Hollie Harris
COOROY RSL are always the go-to for a yummy meal that doesn’t break the budget and still run their incredible two-for-one Tuesday special.
This month, they are also serving up delicious chef selections starting from just $20 as well as the chef’s special of a hot smoked salmon fillet with roast potato salad, fennel, orange, semi-dried tomatoes with mango relish.
If that gets your mouth watering, then why not have a go at home, making the chef’s own mango relish recipe to really pump up the wow factor on your next seafood or chicken meal.
A heavenly addition to coconut prawns, grilled salmon, chicken tenders, barbecue fish or a potato frittata, this relish will store in sterilised jars ready to use over and over.
Thanks to Cooroy RSL for providing this simple and tasty recipe straight from their kitchen to yours.
Chef’s Mango Relish Recipe
Ingredients:
12 mangos
22g grams sultanas
675 grams castor sugar
55 grams crushed garlic
110 grams preserved ginger (chopped)
25 grams fresh ginger (crushed)
6 small chillies
750ml malt vinegar
50 grams salt
2 grated green apples
110 grams chopped dates
Method:
Reduce the sugar and half the vinegar to a syrup in a saucepan.
Add all the other ingredients and cook on a low heat for a further 30-40 minutes until the mixture thickens while stirring.
