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Mango chutney

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default Mango chutney

Post by Adrian on 14th November 2009, 7:57 pm

Seriously good mango chutney and costs at a small fraction of the bought stuff.
In the summer I slice and salt the mangoes and leave them to 3 to 4 days to draw out the water, works a treat.

Ingredients:

3 small or 2 large sour green mangoes (about 1 pound)
2 to 2-1/4 tsp salt
2 to 4 garlic cloves, peeled
1-inch piece of fresh ginger, peeled and coarsely chopped
1-1/2 cups cider vinegar or distilled white vinegar
2 cups plus 2 Tbsp sugar
1/4 cup golden raisins
1/2 tsp ground turmeric
1 tsp cayenne pepper

Instructions:

Peel the mangoes and cut them into slices. Now cut the slices into 3/4-inch dice. Put in a stainless steel or nonmetallic bowl. Sprinkle with 1 teaspoon of the salt, toss to mix, and set aside for 24 hours. Drain and pat dry, then spread out on paper towels.

Put the garlic and ginger into a food processor or blender. Add just enough of the vinegar to puree to a fine paste.

In a stainless steel or porcelain-lined pan, combine the remaining vinegar, the sugar, raisins, turmeric, cayenne, 1 teaspoon salt, and the ginger-garlic paste. Stir and bring to a simmer. Simmer, uncovered, on medium heat for 15 minutes, or until very slightly thickened. Add the mango pieces and bring the chutney to a simmer again, stirring as you do so. Simmer gently, uncovered, for 20 to 30 minutes, or until the mango pieces look translucent and the chutney has thickened some more. Check for salt and add more if needed.

Put into a clean glass or ceramic jar while still hot and allow to cool. Cover tightly with a noncorrosive lid. Keep refrigerated. The chutney may be eaten as soon as it is made, though it mellows as it sits.

I make about 3 litres of this at a time and it matures wonderfully - I even make it for my friend who runs a tearoom and her customers have been known to lick the serving bowl clean!
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Adrian
Founder and crotchety old git who wanders around in a threadbare dressing gown muttering

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Post by chickenofthewoods on 22nd November 2009, 8:38 pm

Oooh. I do love mango chutney. I notice you're using green ones Badger which sort of surprised me, I usually spend ages looking out for ripe ones to cook with does it make a great deal of difference to the recipe?

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Chi vo far 'na bona zena magn'un erb d'tut la mena
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chickenofthewoods

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Post by Adrian on 22nd November 2009, 9:00 pm

Not at all

I use whatever I can get my sticky paws on, even the heavily over ripe ones that have gone a little squishy

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Paradise Papercraft
Etsy shop
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Adrian
Founder and crotchety old git who wanders around in a threadbare dressing gown muttering

Posts : 2950
Join date : 2009-11-06
Age : 48
Location : Paradise, Nova Scotia

http://www.paradisepapercraft.ca

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Post by chickenofthewoods on 22nd November 2009, 9:09 pm

Great! I don't suppose you have a reliable recipe for lime pickle as well, do you?

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Chi vo far 'na bona zena magn'un erb d'tut la mena
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chickenofthewoods

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Post by Adrian on 17th January 2011, 2:32 pm

I do - will dig it out

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Paradise Papercraft
Etsy shop
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Adrian
Founder and crotchety old git who wanders around in a threadbare dressing gown muttering

Posts : 2950
Join date : 2009-11-06
Age : 48
Location : Paradise, Nova Scotia

http://www.paradisepapercraft.ca

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Post by boobiejuicemama on 19th January 2011, 2:50 am

what do mangoes cost you over there? I used to live in North Queensland where there were mango trees on every corner, and so many that they would rot on the ground! It is a birthday tradition at my dads, as his birthday is a few days after Christmas, one of us will buy him a tray of mangoes, and one of us will buy him a mini keg of Heineken Smile
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