fresh mango chutney
So, I made chutney for the first time for the party this weekend.
I am putting it here, so others can replicate!
It even got the seal of approval from one of the Indian graduate students down the hall from me today!
Everything is to taste, pretty much.
in a medium bowl, combine:
3 ripe mangos, peeled, seeded & diced.
1 red bell pepper, diced.
1/2 large sweet or red onion, diced.
2 small jalapeños, diced small (taste test first for hotness, adjust accordingly)
2oz. fresh ginger, diced small
1c. raisins
in a measuring cup, combine:
1/4c. apple cider vinegar
1/4c. veg oil
add to taste:
yellow curry blend
rogan josh
aleppo pepper flakes
salt
pour marinade into mango mixture, and chill in 'fridge, preferably overnight.
original formula that I adapted this from calls for heating in a sauce pan, but I liked the freshness of the uncooked mango.
yields about 2 quarts, keeps in fridge for about a week, frozen probably works fine, though will probably get a bit mushier than desired.
I am putting it here, so others can replicate!
It even got the seal of approval from one of the Indian graduate students down the hall from me today!
Everything is to taste, pretty much.
in a medium bowl, combine:
3 ripe mangos, peeled, seeded & diced.
1 red bell pepper, diced.
1/2 large sweet or red onion, diced.
2 small jalapeños, diced small (taste test first for hotness, adjust accordingly)
2oz. fresh ginger, diced small
1c. raisins
in a measuring cup, combine:
1/4c. apple cider vinegar
1/4c. veg oil
add to taste:
yellow curry blend
rogan josh
aleppo pepper flakes
salt
pour marinade into mango mixture, and chill in 'fridge, preferably overnight.
original formula that I adapted this from calls for heating in a sauce pan, but I liked the freshness of the uncooked mango.
yields about 2 quarts, keeps in fridge for about a week, frozen probably works fine, though will probably get a bit mushier than desired.