Help with mango chutney

[the_punk_hippie]

I made a post a while ago, about the abomination that came off my stovetop the first time I tried to make Mango Chutney

Comments

[goose_entity]

based off a conversation I was blatantly listening in to (heh!), the secret with Indian mango chutney seems to be using unripe mangoes. They provide a much more tart, sharp flavour than the ripe ones.

[the_punk_hippie]

if the flavour was the only problem, that would probably work, but the texture is all wrong as well

[goose_entity]

the unripe ones are drier and firmer in texture, too - should have said that as well!

[spottedbuddy]

Late to the party here, and no hands-on mango chutney advice, but if you are on friendly terms with these people, and you've made it a point to praise their quality food each visit, consider respectfully, graciously asking for the recipe and/or a couple of pointers.

I have yet to be turned down asking for home-help at these small mom-and-pop establishments, many have gone above and beyond. A local gyro place, the man walked me back to the kitchen, personally walked me through properly warming up the pitas (I'd asked why theirs never split like mine always did), and sent me off with a packet of warm house-made pitas and batch of their beyond-awesome tzatziki sauce he knew I always raved about! :^D

And if they help you out, of course keep visiting them so they don't lose your business! But maybe take them something you make especially well, maybe something that goes really well with their awesome mango chutney. :^D

[the_punk_hippie]

That's a good idea - the restaurant I go to is in a hotel, & it's a pretty big operation, but I'll probably ask about the chutney next time I'm in (heck, maybe they'll sell me some to take home - TGIF's did that for me once with their salsa when I asked if I could buy it commercially anywhere)