Jan 18 2009
Mango Chutney
If you like Indian food, then you nave probably had mango chutney. I want to share a recipe with you to add to your Indian meal the is a little on the spicy side! I hope you find it an enjoyable addition to your repertoire.
The main ingredient is mango, but you need to get these from the Asian market as you need mangoes that are not yet fully ripe. If you are lucky, you can pick them off your trees before they are quite ready for market.
1 cup unripe manjo (cut julienne style)
1 teaspoon salt
Mix these two ingredients together in a small bowl and set them aside.
1/8 teaspoon tumeric
1/2 cup water
1/2 hot green chile that has been finely chopped
1 teaspoon corn starch dissolved in one teaspoon water
1/4 cup loosely packed brown sugar
1/2 tablespoon canola oil
1/2 teaspoon black mustard seeds
1/2 teaspoon nigella seeds
1/2 teaspoon fennel seed
1 1/2 red chiles that have been dried
1/2 teaspoon cayenne pepper
A pinch of asafetida
Bring the 1/2 cup water to bowl. Add the mango and green chile and simmer on medium heat for about 10 minutes. (The mango should be slightly tender.)
Add brown sugar and turn to high heat. Boil for five minutes. Then add the cornstarch and cook at the medium setting. Stir until it thickens. (It will take about five minutes.) Remove it from the heat.
In another pan, heat the oil and mustard seeds at a medium high heat. Cook for one to two minutes until the seeds begin to crackle. Add the fennel and nigella seeds and brown them. (That should take about one minute.) Add the red chile. Remove and let it sizzle until it is a dark brown. Stir in the cayenne pepper and asafatida.
Pour this mixture over the chutney. Us it not or spoon it into a sterilized pint jar and process it. This would make a great gift!
