Archive of BBC Food Recipes

Mackerel with warm greengage chutney

Prep time less than 30 mins
Cook time less than 30 mins
Serves 4
From Great British Food Revival
Mackerel is plentiful, cheap and packed with oily-fish goodness. Choose fish with shiny eyes that are stiff with freshness.


  1. To make the chutney, heat the olive oil in a large pan and cook the onion and garlic until soft. Add the mustard seeds, ground ginger, turmeric, cardamom and star anise and stir well.

  2. Add the tomatoes, vinegar, sugar and salt and simmer everything thickens. When thick, add the greengages and cook until soft. Remove from the heat and let cool slightly.

  3. To fry the mackerel, heat the oil in a large, heavy frying pan. Place each mackerel fillet, skin side down, and fry for about five minutes or until cooked through.

  4. Serve the mackerel with spoonfuls of warm chutney.


For the chutney

  • 4 tbsp olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 tsp mustard seeds
  • 1 tsp ground ginger
  • ½ tsp ground turmeric
  • ½ tsp ground cardamom
  • 2 star anise
  • 4 tomatoes, peeled, seeds removed and chopped
  • 100ml/3½fl oz white wine vinegar
  • 50g/1¾oz sugar
  • salt
  • 12 greengages, roughly chopped

For the mackerel

  • 4 mackerel fillets
  • vegetable oil, for frying

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Mackerel with warm greengage chutney

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