Tuesday, January 27, 2009

My spiced mango chutney

Well Blogger is decidedly odd, I have tried several times over the past couple of weeks to upload a post of our Christmas lunch, but it just isn't happening. So I thought I would try ploading this photograph (even though I have already posted it to Lifestyle food's website) something new when blogger gets me down.

I don't think my Christmas lunch will be posted here so instead I am going to move on with this recipe:

  • 2 large RE2E Mangoes (or 4 small mangoes) preferably not quite ripe
  • 4 tablespoons sunflower oil
  • 2 shallots finely chopped
  • 1 small white onion finely diced
  • 1 red chillie seeds removed finely diced
  • 3cm piece of ginger finely diced
  • 2 cloves of garlic smashed
  • 1 cup brown sugar
  • 400mls white or malt vinegar
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon ground cumin
  • 3 whole cardomum
  • 1/4 teaspoon whole mustard seeds
  • 1/4 teaspoon whole fennel seeds
  • 2 star anise
  • ground pepper
  • salt
  • Cut mangoes into large dice.
  • Grind the cardomum, mustard seeds and fennel seeds in a pestle or mortar.
  • In a saucepan, saute shallots, onion, chillie, ginger and garlic in some sunflower oil for about 10 mins till onion is softened.
  • Add the mangoes, ground spices and star anise and stir in throughly. Next add sugar and mix till dissolved. Finally add the vinegar, pepper and salt to taste. Leave to simmer for up to 45mins. Stop cooking early if the pieces of mango start to lose its shape too much - you want the chutney to have some chunkiness to it and not became a jam.
  • I bought some glass jars from Coles/Woolies and washed them out thoroughly then filled them with some boiled water to sterilise them . Remove water and let dry naturally.
  • I made quite a bit of chutney, so much so I was able to give one bottle away as part of a birthday gift and another to a friend who was envious of my birthday friend receiving a bottle. Both friends said they loved the chutney. In fact so did I - I will never buy mango chutney from a shop again!
Notes And Tips

One word of warning, one of my jars cracked when adding the boiling water, I think that I should have washed them in very warm water first to heat up the glass and reduce the chance of it cracking when under heat. Ways to serve as a side dish for Indian curry, on a turkey sandwich, on a lentil burger, with some grilled fish or chicken.


Barbara said...

This sounds wonderful Amanda. I bought some mangoes last week which were a variety I hadn't seen before and they are not as soft as the kensington or RE2. I had intended to grill them but they are still in the fridge.

norma said...

hey great to have you back again!

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Mother of two with one of each. Wife of one.Dogless. Busy working five days a week, baking and cooking when time allows. Writing rarely these days. Wishing I had time to read more often.