Boil the potatoes in salted water. Fry the sausages in 1tbsp olive oil until brown and thoroughly cooked. Remove sausages and keep them warm. Using the same pan add mangos, pineapple, onion and mint. Season. Do not mash or over cook the mixture. Mix arrowroot with water until milky white. Add to fruit. Next add white wine vinegar, tomato ketchup and sugar and cook for a couple of minutes. Finally add the English mustard to the chutney and put aside. Drain the potatoes and return to the heat to dry out completely. Place the spinach into a saucepan and cook without water until it wilts. Drain, chop and reserve. Mash the potatoes with 2tbsp of olive oil and seasoning. Add a pinch of nutmeg and the chopped spinach and place into a serving bowl.
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|Serving Size: 1 Serving (4052g)|
|Recipe Makes: 1|
|Calories from Fat: 2551 (51%)|
|Amt Per Serving||% DV|
|Total Fat 283.4g||378 %|
|Saturated Fat 92.3g||462 %|
|Monounsaturated Fat 126.8g|
|Polyunsanturated Fat 38.8g|
|Cholesterol 740.4mg||228 %|
|Sodium 7710.1mg||266 %|
|Potassium 12386.7mg||326 %|
|Total Carbohydrate 411.5g||121 %|
|Dietary Fiber 52.3g||209 %|
|Sugars, other 359.2g|
|Protein 202.6g||289 %|
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Calories per serving: 5009
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