Mango Chutney
My local supermarket had mangoes on special offer. 99 euro cents each, the size of canon balls (and as hard).
Obviously, this only means one thing - mango chutney. Tons of it. The recipe I use is a combination I came up with by adapting the one in the Indian cookbook by Shezad Husain and Rafi Fernandez so it tasted a lot more like my favourite commercial brand Geeta's.
Per large unripe mango (net weight of 450g sans peel and seed):
60 ml of malt vinegar
1/2 tsp of chili powder (I use Korean)
6 cloves
6 peppercorns
1 tsp roasted cumin seeds
1/2 tsp onion seeds
2 cardamom pods
1/2 tsp garam masala
1/4 tsp fenugreek seed
2 cloves of garlic, in slivers
12 g of salt (I know, it's a lot, but this is a condiment, not something to be eaten by the bowlful)
175g of sugar
Thinly peel the mango, slice as much flesh as you can off the stone and cut it into small cubes (side length in the region of 5 or 6 mm). While you are doing this, heat up the vinegar with all the other ingredients except the garlic. Simmer to infuse (about 15 minutes, or until you've finished chopping). Add the mango and garlic. Simmer until the mango is mushy and most of the vinegar has evaporated (ETA: actually, I just check the set like I do with jam, but it has to be quite thick). Store in sterilised jars.
Tastes best after having stood for three or four days. Really nice on cheese sandwiches and FANTASTIC with tostones. I mean, eat-way-too-much-and-beat-people's-hand-out-of-the-way fantastic.
Obviously, this only means one thing - mango chutney. Tons of it. The recipe I use is a combination I came up with by adapting the one in the Indian cookbook by Shezad Husain and Rafi Fernandez so it tasted a lot more like my favourite commercial brand Geeta's.
Per large unripe mango (net weight of 450g sans peel and seed):
60 ml of malt vinegar
1/2 tsp of chili powder (I use Korean)
6 cloves
6 peppercorns
1 tsp roasted cumin seeds
1/2 tsp onion seeds
2 cardamom pods
1/2 tsp garam masala
1/4 tsp fenugreek seed
2 cloves of garlic, in slivers
12 g of salt (I know, it's a lot, but this is a condiment, not something to be eaten by the bowlful)
175g of sugar
Thinly peel the mango, slice as much flesh as you can off the stone and cut it into small cubes (side length in the region of 5 or 6 mm). While you are doing this, heat up the vinegar with all the other ingredients except the garlic. Simmer to infuse (about 15 minutes, or until you've finished chopping). Add the mango and garlic. Simmer until the mango is mushy and most of the vinegar has evaporated (ETA: actually, I just check the set like I do with jam, but it has to be quite thick). Store in sterilised jars.
Tastes best after having stood for three or four days. Really nice on cheese sandwiches and FANTASTIC with tostones. I mean, eat-way-too-much-and-beat-people's-hand-out-of-the-way fantastic.