1 large ripe mangoes 2 shallots, finely chopped 3tbsp red wine vinegar 3tbsp light brown muscovado sugar 1tbsp black mustard seeds
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.
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 andscore 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.
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.
Serve the sausages with a generous helping of fresh mango chutney.
Cook’s tip – Bamboo skewers are liable to burn on a barbecue so remember to soak them in cold water for at least 30 minutes before using.
Badger Golden Champion (500ml) light pale ale, is a splendid match for this dish.
For more recipes from Waitrose, visit waitrose.com/ recipes
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