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  • Relish (to make a big batch)

  • vegetable oil

  • 2 Red Onions peeled and diced

  • 1 red pepper diced, seeds removed

  • 150 ml white wine vinegar

  • 170 g Demerara sugar

  • 0.25 teaspoon Curry powder

  • 0.25 teaspoon ground Coriander

  • 0.25 teaspoon Chilli powder

  • 4 fairly ripe but firm mangos peeled and diced

  • 4 mangos stones

  • Chicken

  • 4 chicken breasts

  • 3 tablespoons dark soy sauce

  • 3 Cloves Garlic peeled and chopped

  • 3 tablespoons syrup from jar of stem Ginger

  • To serve

  • 4 Pita Bread

  • little gem Lettuce


  • Relish (to make a big batch) :

  • 1.

    Heat a little oil in a shallow, thick-base pan. Add the diced onion and fry until lightly browned.

  • 2.

    Add the red pepper, white wine vinegar and the demerara sugar.

  • 3.

    Bring to the boil and simmer for 5 minutes or until the relish has thickened slightly.

  • 4.

    Add all the spices, the mangoes and the mango stones and mix well. Simmer for 45 minutes until most of the moisture has evaporated and the mixture has a thick consistency.

  • 5.

    Discard the mango stones.

  • Chicken :

  • 1.

    Slice the chicken breasts horizontally into thin, flat portions.

  • 2.

    Mix all the marinade ingredients together in a bowl. Add the chicken, making sure all the portions are evenly coated.

  • 3.

    Heat a little vegetable oil in a griddle pan.

  • 4.

    Add the marinated chicken and cook for 5-6 minutes on each side, or until cooked through.

  • To serve:

  • 1.

    Fry the pitta breads on the griddle pan for 5 minutes on each side.

  • 2.

    Slice open the pitta breads.

  • 3.

    Tear the lettuce into bite size pieces and stuff into the pitta bread.

  • 4.

    Add the chicken and drizzle some mango relish over it.

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