I freakin’ *love* Indian Food (and fortunately, almost everyone I know does, too). But that doesn’t mean that you have to spend a hot summer’s day slaving over a hot stove to get a little bit of East Indian influence into your day!! The following recipe is adapted from “Curry: Fire and Spice – Over 150 great curries from India and Asia” by Mridula Baljekar (ISBN 0-7548-0822-X). It’s super-easy, sweet and spicy. Mmmm… chutney! It’s definitely better than any retail product I’ve ever tried, and is totally worth the little bit of effort!!
Mango Chutney (makes 340g/ 1.5 lb/1½ cups)
600g bag frozen mango pieces
1 cup cider vinegar
130g/4 ½ oz/2/3 cup light muscovado (brown) sugar
2 small fresh red chillies, split
5 cm/2 in piece fresh root ginger, grated
1 garlic clove, minced
5 cardamom pods, bruised
2.4 ml/½ tsp coriander seeds, crushed
1 bay leaf
2.5 ml/½ tsp salt
- Chop the mango chunks roughly and put into a pan. Add the cider vinegar and cover. Cook over a low heat for 10 minutes, then stir in the remaining ingredients. Bring to the boil slowly, stirring.
- Lower the heat and simmer gently for 30 minutes, until the mixture is syrupy. Leave to cool, then ladle into a hot sterilized jar and cover. Leave to rest for 1 week before serving.
This spicy mango chutney will add a bit of flare to this summer’s barbequed lamb, chicken or turkey burgers! In fact, use it in place of ketchup or steak sauce just about anywhere you like! Mental note, though: this really is quite spicy; cut the amount of chillies and ginger by half, if you prefer a milder, sweeter chutney. Enjoy!!
~ One of Seven