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Dinner | Fish

Mackerel with plum chutney

An amazing recipe that may protect against some forms of dementia, heart disease and stroke along with a great contribution to your immune system

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Mackerel with plum chutney recipe
Serves:
4
Preparation:
20 Mins
Cooking:
10 Mins
High FODMAP:
Yes
Allergens:
Mustard, Fish, Gluten, Sulphur dioxide
Check Your Own Recipe

What are the health benefits of Mackerel with plum chutney?

An amazing recipe that may protect against some forms of dementia, heart disease and stroke along with a great contribution to your immune system

 

Ingredients

Method

Ingredients

400g/4 tomatoes, peeled, seeds removed and chopped nutritional information
400g/4 tomatoes, peeled, seeds removed and chopped
100g/1 onion, finely chopped nutritional information
100g/1 onion, finely chopped
60ml/4 tbsp olive oil nutritional information
60ml/4 tbsp olive oil
12g/2 garlic cloves, finely chopped nutritional information
12g/2 garlic cloves, finely chopped
3g/½ tsp ground cardamom nutritional information
3g/½ tsp ground cardamom
6g/1 tsp ground ginger nutritional information
6g/1 tsp ground ginger
6g/1 tsp mustard seeds nutritional information
6g/1 tsp mustard seeds
4g/2 star anise nutritional information
4g/2 star anise
3g/½ tsp ground turmeric nutritional information
3g/½ tsp ground turmeric
50g/1¾oz sugar nutritional information
50g/1¾oz sugar
100ml/3½fl oz white wine vinegar nutritional information
100ml/3½fl oz white wine vinegar
30g/2 tbsp rapeseed oil nutritional information
30g/2 tbsp rapeseed oil
4 mackerel whole, prepared nutritional information
4 mackerel whole, prepared
Salt and pepper to taste nutritional information
Salt and pepper to taste
480g/6 plums, roughly chopped nutritional information
480g/6 plums, roughly chopped
More about these ingredients

Method

Simply follow our simply laid out recipe:

1) Heat the olive oil in a large pan and cook the onion and garlic until soft.
2) Add the spices and fry for 1-2 minutes.
3) Add the tomatoes, vinegar, sugar and salt, simmer until everything thickens.
4) Add the plums and cook until soft.
5) Remove from the heat and leave to cool.
6) Heat the rapeseed oil in a large, heavy frying pan.
7) Place each mackerel fillet, skin side down and fry for about five minutes, turn and cook until cooked through.
8) Serve the mackerel with the chutney.

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