Tuesday, May 18, 2010
Recipe: Mango Chutney
I rarely make chutneys or jams. I made my dad a couple of jars of apparently 'really delicious' (i dont like it myself but my dad adores it) piccalilli for Christmas- a recipe provided from Saint Delia. The reason behind making this is because I am hoping to have a another dinner party soon (I have only done one before!) and the main i want to cook is Keema matar (lamb and pea curry). I thought for starter, I could have my homemade chutney, homemade mint sauce and homemade onion relish and then get some good poppadoms from next door (me and nick live next to an Indian takeaway!), main would be keema matar, pilau rice, and some other curry (not sure yet). And if we fancy a dessert, I might have a go at making Kulfi.
Anyway, this recipe is lovely- I wanted to get something similar to an Anglicised or 'indian restaurant style' mango chutney, and I think this is what I have achieved. It lasts about 1 month in preserving jars in the fridge.
Mango Chutney (makes 800g) £1.88 per 200g jar.
1 kg diced ripe mango- peeled stoned weight (about 4 large mangoes)
2 cloves garlic, crushed
1 tsp crushed ginger
120ml white wine vinegar
4 cloves cardamom, podded and crushed in a mortar and pestle
1 cinnamon stick
1 bay leaf
1 tsp salt
½ tsp ground coriander
1 tsp garam masala
A little ground black pepper
1. Put all ingredients in a saucepan and bring to the boil. Put down to medium heat, and cook for 25 minutes. The mango should be soft, and the chutney fairly thick.
2. Remove the bay leaf, cinnamon stick and pour into preserving jars.