Recipes to relish (3 ways with pineapple, mango and lime chutney)

[Recipe 1] SUNSHINE CHUTNEY (pineapple, mango and lime) transforms into
[Recipe 2] CHICKEN TOSTADAS with SUNSHINE CHUTNEY
[Recipe 3] PULLED PORK TACOS with APPLE SLAW and SUNSHINE CHUTNEY 
[Recipe 4] MAPLE-GLAZED PORK FILLETS with SUNSHINE CHUTNEY

We’re chutney chompers from way back, and the top shelf of the fridge is home to oodles of jars. Sunshine Chutney (pineapple, mango and lime) is our favourite. Make it and you’ll be dolloping it on just about everything, I promise. It makes a nice gift too – my boys teachers scored a jar for Christmas!
Mango Season is over in Australia, but this chutney can be made with frozen mango cheeks, and there’s no greater way to ward off Seasonal sadness than a sweet, sticky spoonful of sunshine on your slow-cooked Winter meat. I’ve shared our three favourite ways to enjoy Sunshine Chutney below.
TOSTADAS are crispy mini tortillas, topped with classic Mexican ingredients. We love tostadas el pollo, topped with avocado, leftover shredded roast chicken, a dollop of Sunshine chutney and scattered coriander. These are ace for a party, but you can be like Cher in Moonstruck and serve hors-d’oeuvres for dinner too!
PULLED PORK TACOS – my version of the Mexican classic, tacos al pastor. I seriously think my 8 year old would happily live on these.
MAPLE-GLAZED PORK FILLETS – if you haven’t cooked pork tenderloins before, go add them to your shopping list pronto! These are the perfect mid-week dinner. They take 20 minutes to roast and they’re SO juicy and lovely, especially with a hefty plop of Sunshine chutney 🙂

Sunshine chutney (pineapple, mango and lime). One Equals Two. 3 ways with Sunshine Chutney (pineapple, mango, lime). One Equals Two.[Recipe 1] Sunshine chutney

Ingredients: (makes 1.5–1.8 kilos/3.3–4 lb chutney):
1 tablespoon olive oil
1 white onion, finely chopped
2 small garlic cloves, finely chopped
3 long red chillies, de-seeded, finely chopped (retain seeds for extra oomph, if liked)
1 tablespoon yellow mustard seeds
1½ tablespoons freshly-grated and chopped ginger
6 large or 8 small just-ripe mangoes, peeled and chopped (approx. 5 cups chopped mango)
1 small ripe pineapple, peeled and chopped (approx. 3 cups chopped pineapple)
1 large firm pear, peeled, cored and chopped into small cubes
60 ml (¼ cup) lime juice (from 1–2 limes)
2 teaspoons lime zest (from 1–2 limes)
1½ cups verjuice (verjus)
2 cups caster sugar (superfine sugar)
½ teaspoon sea salt

Heat oil in a large saucepan over medium heat. Add onion, garlic, chilli and mustard seeds. Cook, stirring, for 3 minutes until just softened; taking care not to burn.
Add all other ingredients and bring to the boil. Reduce heat to medium. Simmer for 1– 1¼ hours uncovered; or until thick and jammy. Stir occasionally, and keep a close eye on the chutney towards the end of the cooking process, to ensure it doesn’t stick and burn. It should look like a thick, sticky orange puree with softened pineapple chunks, and it will firm up further on standing.
Divide the chutney among hot, sterilised jars. Store chutney in a cool, dark place.

  • Use good quality fruit that is not over-ripe. Fully ripened fruit contains less pectin, the substance that makes jams and chutneys set. It’s best to use your fruit as soon as possible after buying.
  • Frozen mango cheeks can be used in place of fresh mango if out of Season.
  • Double the ingredients for a bulk quantity (12 cups) to share with friends. Cooking time will be slightly longer, around 1½–1¾ hours.
  • I always add a pear or two to my chutneys and jams as they’re high in pectin which helps achieve a good set even if your hero fruit is beginning to over-ripen. Lime also contains a high amount of pectin.
  • Verjuice is available at large supermarkets and specialty food stores. In Australia, Maggie Beer’s verjuice is the best quality and flavour (IMHO)! Replace the verjuice with apple cider vinegar if unavailable (I’ve tested this recipe with both).
  • Resist the desperate urge to enjoy your chutney immediately! Allow it to further firm up for at least 24 hours, preferably longer, before using.
  • Chutney in properly sterilised jars will keep in a cool, dark place for up to ten months. Refrigerate after opening.

Chicken tostadas with sunshine chutney. One Equals Two.

[Recipe 2] Chicken tostadas with Sunshine chutney

Ingredients (makes 25):
25 x 9cm tostaditas (deep fried tortillas)
1 large avocado, sliced
2 cups cooked chicken, shredded (from ½ a roast chicken)
♦ ½–1 cup sunshine chutney (see Recipe 1, above)
1 red (purple/Spanish) onion, thinly sliced

Fresh coriander (cilantro), chopped

Arrange tostaditas on a large serving platter, or little individual plates (pictured).
Place 2 slices of avocado on each, top with 1 tablespoon shredded chicken, a couple of thin slices of onion and ½ tablespoon sunshine chutney. Scatter with fresh coriander and serve at once.

  • Deep-fried tostaditas are available in-store and online from from El CieloIf unavailable, make your own by placing mini corn tortillas on a tray lined with baking paper. Brush both sides lightly with olive oil and bake in a hot oven until crisp, 12–15 minutes. Alternatively, mini corn tortillas can be fried in hot, shallow oil, about 2–3 minutes each side until golden brown. Drain on kitchen paper.

Pulled pork tacos with sunshine chutney. One Equals Two

[Recipe 3] Pulled pork tacos with Sunshine chutney

Ingredients (serves 4):
1 tablespoon olive oil
12 x 14cm soft white corn tacos (tortillas)
2½–3 cups pulled pork (recipe here), warmed
Apple slaw (recipe here)
♦ 1 cup sunshine chutney (see Recipe 1, above)
Fresh coriander (cilantro), chopped, to serve

Lightly oil a non-stick frying pan. Pan-fry the tortillas in batches, for ten seconds each side, until softened. Wrap in a clean tea towel to keep warm, as you prepare the remaining tortillas.
To serve, spoon reserved pulled pork down the centre of each tortilla. Top with apple slaw and a good dollop of sunshine chutney.
Scatter with fresh coriander and serve at once.

  • Pulled pork can be warmed carefully in a small covered saucepan, or in the microwave (drizzle with the reserved cooking juices, cover with cling film, and microwave on high for 1–2 minutes). Don’t make it too hot!

Maple-glazed pork fillets with sunshine chutney. One Equals Two.

[Recipe 4] Maple-glazed pork fillets with Sunshine chutney

Ingredients (serves 4):
2 free range pork fillets (tenderloins), 250-300g each
1 tablespoon olive oil
♦ ½–1 cup sunshine chutney (see Recipe 1, above)
Glaze ingredients:
3 tablespoons pure maple syrup
2 heaped teaspoons smoked paprika
¼ teaspoon dried chilli powder (or more, as liked)
½ teaspoon salt

Preheat oven to 200°C (390ºF).
Mix glaze ingredients together in a small bowl, and brush over the pork fillets with the back of a soup spoon.
Heat oil in a large non-stick frying pan. Add pork and sear on all sides until nicely browned, 4–5 minutes total.
Transfer pork to a tray lined with baking paper, and drizzle with any remaining glaze.
Bake in pre-heated oven for 15–20 minutes, until pork is cooked through. Remove from oven. Transfer pork to a board, cover lightly with foil and allow to rest for 5 minutes.
To serve, cut the pork into thick 1cm (½”) medallions. Arrange on plates and drizzle with any juices left on the tray. Serve with a dollop of sunshine chutney.

  • Pork fillet is also known as pork tenderloin, and is the eye fillet that comes from within the loin. It’s super tasty and lean; and is best cooked quickly in a hot oven as it can dry out if overcooked. Don’t make the mistake of buying pork loin, which is quite a different cut to a tenderloin and requires a longer cooking time. Read here for more information.
  • Leftover cooked pork fillet can be refrigerated for up to 3 days. Thinly sliced leftover cooked pork fillet is THE BEST in sandwiches! Serve with Sunshine chutney and cos (Romaine) lettuce.

Seasonings Greetings (3 ways with dukkah)

[Recipe 1] PISTACHIO and ALMOND DUKKAH transforms into
[Recipe 2] SPICED LAMB PIZZA (lahm bi ajine)
[Recipe 3] SPICED HONEY DUKKAH POPCORN
[Recipe 4] CHAR-GRILLED DUKKAH LAMB with TRAY-ROASTED VEGGIES

It seriously feels like we packed away the Christmas tree two months ago. I cannot BELIEVE we’re half-way through November. Yikes!
Every Christmas I make a massive batch of something sweet or spicy to pop into jars for teachers, family and friends. Za’atar was popular, and dukkah is equally tasty and a cinch to whip up and package; especially if you employ child labour in your home, as we do.
I buy my fabric pieces at Amitié – they have a huge basket of off-cuts, the perfect size for topping jars. The raw tangerine string is from Araliya. It’s handmade from coconut fibre, and it was a birthday pressie (thanks Chris)!
For a more substantial gift, a small spice bowl could be added – Ingrid Tufts makes beautiful little hand-thrown porcelain condiment bowls.
My dukkah is adapted from Greg Malouf’s recipe in one of my most thumbed-through, dog-eared cookbooks, Arabesque. I made a couple of adjustments, replacing the hazelnuts with toasted pistachios and almonds (I’m far too lazy to skin a bulk load of hazelnuts). I also used less salt, adding a touch of thyme. Dried thyme is great for adding a salt-like kick to spice blends.
Dukkah is a flavour explosion! It can be sprinkled with gay abandon on just about anything; including poached eggs, salad or veggies (eg. my roasted cauliflower and chestnuts with dukkah).
Here are three more great ways to use dukkah. You’ll find the recipes below.
Spiced lamb pizza is a traditional Lebanese treat which usually contains allspice and/or cumin. In my humble opinion dukkah tastes even better.
Spiced honey dukkah popcorn is salty, sweet, spicy and incredibly moreish. We had fun experimenting and taste-testing this recipe – four enormous bowls, now gone!
Char-grilled dukkah lamb is a family favourite, and quick to prepare. Served with tahini sauce and tray-roasted veggies, it makes a super-tasty, healthy meal. Leftover roasted veggies and lamb, if any, can be tossed through a simple rocket, freekeh or couscous salad, and dressed with tahini sauce. We often cook up double the lamb and veggies for this purpose. Enjoy!

Pistachio dukkah. One Equals Two.3 ways with dukkah. By One Equals Two. Home-made pistachio dukkah. One Equals Two.[Recipe 1] Pistachio and almond dukkah

Ingredients (bulk quantity – makes 23 cups, to fill 25–27 jars)
4½ cups (450g) ground coriander
4 cups (450g) ground cumin
½ cup (40g) dried thyme leaves
1 tablespoon fine sea salt
3 tablespoons (25g) fine white pepper
8 cups (1 kilo) sesame seeds, toasted
4 cups (575g) almonds, toasted (or store-bought unsalted dry roasted)
2½ cups (325g) pistachio kernels, toasted

Place coriander, cumin, thyme, salt, pepper and half the toasted sesame seeds into a large bowl and mix well. Blend almonds, pistachios and the remaining toasted sesame seeds in batches in a food processor, transferring to the bowl of dried spices as you go. Don’t grind them too fine or you’ll end up with a paste! Nuts should be chunky, and just broken.
Divide dukkah into sterilised jars, top the lids with a small square of fabric and seal with string. You can fashion your own funnel from cardboard, to make pouring into the jars easier. Reserve some dukkah for yourself, for the three recipes below!
Very loosely based on Greg Malouf’s recipe in Arabesque.

  • You can toast your own sesame seeds or buy them pre-roasted from Asian and Middle Eastern food stores.
  • Spices can be bought in bulk from Asian and Middle Eastern food stores. Mine were purchased, as always, from Oasis; where you can also find pre-shelled pistachios!
  • Most dukkah recipes call for whole coriander and cumin seeds, crushed in a spice or coffee grinder, or manually with a mortar and pestle. When making dukkah in bulk, pre-ground spices are recommended, as the crushing would take weeks! Incidentally, food processors aren’t great for seed-crushing as the seeds slip past the blades.
  • Dukkah should be stored in a cool dry place, and will keep for 3–6 months.

Spiced lamb pizza with tahini sauce. One Equals Two.

[Recipe 2] Spiced lamb pizza (lahm bi ajine)

Ingredients (serves 4):
1 quantity wholemeal (wholewheat) pizza dough
2 tablespoons olive oil for brushing
400g (14 oz) lamb backstraps, leg or fillets
3 teaspoons Pistachio and almond dukkah (see recipe above)
2 teaspoons pomegranate molasses
1 small red (purple/Spanish) onion, finely diced
2 firm Roma or vine-ripened tomatoes, seeds and liquid scooped out, diced
To serve:
Tahini sauce
Fresh chopped flat-leaf parsley
Lemon wedges (these are a must)!
Tomato and cucumber salad

Preheat oven to 250°C (480ºF).
Place two pizza trays into the hot oven to warm up, for at least 10 minutes. This is an important step for crispy-based pizzas.
Divide wholemeal pizza dough into four. Sprinkle flour on work surface. Roll out each piece of dough into a log shape with your hands. With a rolling pin, roll each log into a large flat oval, approx. 12 x 30cm (5 x 12″). Lift the four bases onto two sheets of baking paper.
Place the chopped lamb, Pistachio and almond dukkah and pomegranate molasses into a food processor and process until minced.
Brush each pizza base lightly with olive oil.
Arrange the prepared lamb, onion and tomato over each base, leaving a 2cm (.8″) border.
Carefully slide pizzas and baking paper onto pre-heated pizza trays and bake for 10–12 minutes. Cook separately if they don’t fit side by side.
Remove from oven. Scatter with fresh parsley and serve with lemon wedges for squeezing; and Tomato and cucumber salad.
Recipe very loosely adapted from this one by Greg Malouf.

Honey-spiced dukkah popcorn. One Equals Two.

[Recipe 3] Spiced honey dukkah popcorn

Ingredients (makes 12 cups):
40g (1.5 oz) organic coconut oil
½ cup popcorn kernels
60 grams (2 oz/½ stick) butter
2 tablespoons honey
♦ 2 tablespoons Pistachio and almond dukkah (see recipe above)
½ teaspoon sea salt

Melt the coconut oil in your largest saucepan, over medium-high heat.
Add the popcorn kernels and cover.
When the kernels begin to pop, gently shake the pan now and again to prevent burning. Once the popping slows down to 2 or 3 seconds between each pop, remove the pan from the heat and tip popcorn into a large bowl.
Melt the butter and honey in a small saucepan. Add Pistachio and almond dukkah and salt and stir to combine.
Pour over the popcorn and stir to coat evenly. Tip into a large bowl and serve.

Dukkah lamb with tray-roasted veggies. One Equals Two.

[Recipe 4] Char-grilled dukkah lamb with tray-roasted veggies

Ingredients (serves 4):
2 x large lamb backstraps (approx. 500g/1.1 lb total)
¼ cup olive oil


⅓ cup Pistachio and almond dukkah (see recipe above), plus extra to serve
Vegetables for roasting:

650g (1.4 lb) kipfler potatoes, unpeeled, scrubbed, halved

3 smallish sweet potatoes (approx. 500g/1.1 lb), unpeeled, scrubbed, cut into wedges

2 red (purple/Spanish) onions, peeled, quartered

2 medium zucchini, each halved lengthwise and cut into 4

⅓ cup olive oil

Sea salt flakes and freshly-cracked black pepper
To serve:
Tahini sauce
Fresh chopped coriander

Place lamb pieces in a non-metallic dish or bowl.
Combine olive oil and Pistachio and almond dukkah and spread over the lamb pieces. Cover and allow to marinate for at least one hour or overnight.
Preheat oven to 220°C (425°F).
Place halved potatoes in a saucepan and cover with water. Bring to the boil, and simmer for 5 minutes, until just tender. Drain and pat dry with a clean tea towel.
Place par-boiled potatoes, sweet potato, onions, zucchini and oil into a large bowl. Toss to coat. Place into a large (preferably cast iron) baking pan, scatter with salt and pepper and roast for 45–50 minutes, turning every 10–15 minutes, until golden brown. Remove from oven and set aside. Veggies can be served warm or at room temperature.
When you’re ready to serve, cook the lamb. Preheat a lightly-oiled barbecue or chargrill plate to medium–high heat. Cook lamb for 4 minutes each side, or until cooked to your liking. We like ours rare-ish. Set aside to rest for 5 minutes.
Slice lamb thickly across the grain. To serve, pile roasted veggies onto four plates. Top with sliced lamb, drizzle with tahini sauce and scatter with coriander and extra dukkah.

  • Char-grilled dukkah lamb is great for feeding a large crowd. To serve ten people, you’ll need 1.5 kilo (3.3 lb) lamb backstraps, ¾ cup olive oil and 1 cup Pistachio and almond dukkah. Cook the lamb on the BBQ, and serve with double quantity tahini sauce.
  • Veggies are a guide only. Feel free to toss unpeeled pumpkin wedges, carrot slices and/or halved firm Roma tomatoes into the roasting pan.
  • Char-grilled dukkah lamb is also delicious served with Farro salad.
  • Kid tip: Kids will love the char-grilled lamb in a wrap with tahini sauce (or smashed avocado), grated carrot and lettuce. Pluck some roast potato and sweet potato wedges from the roasting pan and call them ‘chips’.