minimili.blogg.se - Mango chutney recipe

This draws out some of their moisture and softens them. The night before you want to make the chutney it is necessary to peel one’s mangoes, cube them and sprinkle them with salt.

A thumb-sized piece of ginger, finely choppedġ.

1 chopped apple, any variety will do (I used a braeburn).

If you ever thought that you might like to make one of my recipes this truly is the one to choose, if only because of the fact you needn’t follow the recipe at all – how conveniently ironic. Happily, it is extremely easy to reproduce and requires only a modicum of planning. No longer will mango chutney be spooned in a deprecating manner onto the very edge of one’s plate. It doesn’t pussy foot around flavour like those one might purchase at one’s local supermarket it really adds something special to a dish. Those of you who do have problems pertaining to the above mentioned faculties of the human body should entirely ignore my vitriolic comments it clearly (or rather unclearly) is not your fault.Īnyway, I really must describe to you just how wonderful this chutney really is. Those among you who don’t suffer from debilitating visual issues or absurdly frequent bouts of catastrophic memory loss will notice that my dear little space on the web has undergone yet another change. Though, I would highly recommend the use of black onion seeds since they always manage to take mango chutney to the next level, or even the one after that, wherever that may be. Indeed, the only ingredients vital to the success of this recipe are the mangoes, vinegar and sugar – all else can, but shouldn’t, be done without. You see, this particular chutney recipe is based upon my own personal tastes and fancies yours needn’t be entirely the same.

There is also an element of experimental fun to the preparation of any chutney, mango or otherwise. The devilishly-difficult-to-rival flavour of well-made mango chutney manages to behave amiably with similar ingredients, no matter how slight their shared characteristics may be. Once opened, keep in the fridge and try to use within 4 weeks.If there’s one condiment that pairs itself almost universally well with food of a spicy disposition it has to be mango chutney. This chutney, kept in properly sterilized and sealed jars, should keep for a year in a cool dark place. Yields approx 8lb/4 kg or 4 litres of ‘mango like’ chutney. Remove from heat and pour into sterilised jars. Simmer gently for another hour or so until desired thickness is reached. Add the lime or lemon juice (and nuts, if you wish).Simmer for another hour or two until it becomes a thick puree. Add salt, sugar, bay leaves, and spices.Take off the heat and blend for a smooth chutney (hand blender is easiest). Simmer slowly for about an hour until all ingredients are soft, stirring now and then to prevent sticking.Add them to the reduced green tomato pulp in the pan.

Simmer dates and raisins in vinegar until soft.(I do this the day before, and the rest the following day) Gently simmer to reduce the pulp to 2 litres (reduce volume by approx. Sieve the pulp or put it through a passata machine.Cook the green tomatoes briefly: in a pressure cooker, bring to H and let pressure drop naturally.Method for Supersprout’s Black Mango Chutney 4 tsp whole black cumin seed (kala zeera).Just under 1 pint white wine or cider vinegar (400-500ml).Ingredients for Supersprout’s Black Mango Chutney A lovely lady who was thought a lot of by so many people on our forums and elsewhere of course. This wonderful recipe was originally put on the forums by Supersprout, who unfortunately passed away some time ago. Recipe for Supersprout’s Black Mango Chutney sent in by: Ann Clarke