2 mangoes1 onion2 garlic cloves50g fresh ginger1 lemon (zested)200ml white wine vinegar200g sugar
4 portions
Overnight
30 minutes for Chutney, 10 minutes for the pork
1. Cook onion, garlic and ginger till transparent, add mango and cook for 6 mins.
2. Add zest, sugar and vinegar, cook for a further 20 minutes on a low heat.
3. Marinate pork cutlets in the chutney overnight and bake in an oven till golden.
Created by Carl Mitaros of Reserve Restaurant
