The Poultry Keeper

nigel · Posted: Mon Oct 16, 2006 8:31 am Post subject: mango chutney

any one have a tried and tested reasonably authentic mango chutney recipe they can recommend?

Itsybitsy · Joined: 11 Feb 2006 Posts: 1360 Location: Leicestershire

I have one for you from my British Sugar Book of Jams and Preserves.

Sweet Mango Chutney

6 ripe mangoes
1/4pt malt vinegar
6oz demerara sugar
2 chillies crushed
1 & 1/2oz preserved ginger, chopped
2 cloves garlic, skined & crushed
1 & 1/2oz raisins
1oz almonds, blanched
1/4 level teaspoon salt

Peel mangoes, slice the flesh thinly into pan, add vinegar & simmer 10 mins. Add sugar & chillies then cook until mixture begins to thicken. Add ginger & garlic and cook gently for 1/2 an hour,stirring occasionally. Add raisins, almonds & salt and cook for a futher 5 mins. Pour into hot jars etc.

*****

Sorry I haven't tried this but generally the book is pretty good. I am though a bit concerned about the amount of vinegar in it as of course vinegar is the preservative in chutneys and this doesn't seem to be enough, so if I was making it I would probably use half a pint to start with and see what it was tasting like at the reasonably well cooked stage! I know you can always add more but you can't take away but extra vinegar is only going to add to the flavour, it may well be a bit bland if there's not enough and mangoes are pretty sweet.

I've got an even better book somewhere but have temporarily misplaced
it Rolling Eyes

Itsybitsy

nigel · Posted: Tue Oct 17, 2006 5:25 am Post subject:

Thanks Itsybitsy - I think mango chutney will be my next project. We both love indian food and you just have to mango chutney with it, before I could nip to an asian store and pick some home-made up. Can't do that here

Gilly C · Joined: 22 Jun 2006 Posts: 2490 Location: South Cumbria

this was on the gardening forum I go on but I haven't tried it and I don't know if you have any green tomatoes

We make mango chutney from our green tomatoes every year. This one is hot, sweet/sour, smooth and fruity. If you enjoy mango chutney and have plenty of green tomatoes, worth a go?

Black Mango Chutney (with Green Tomatoes)

3 kg green tomatoes
8 oz (250g) dried dates
8 oz (250g) raisins
Just under 1 pint white wine or cider vinegar (400-500ml)

16 bay leaves
4 tsp red pepper (chilli powder)
4 tsp ground cinnamon
4 tsp ground ginger
2 tsp ground cloves
2 tsp ground nutmeg or mace

1 tsp crushed peppercorns
1 tsp crushed brown cardamom seed
4 tsp whole black cumin seed (kala zeera)
2 tbs salt

4 tbs fresh lime or lemon juice
2 lb (1kg) sugar

Optional:
4 oz (125g) shelled pistachio nuts
8 oz (250g) toasted almonds

Cook the green tomatoes briefly: in a pressure cooker, bring to H and let pressure drop naturally. Or boil and let cool. Sieve the pulp or put it through a passata machine. Gently simmer to reduce the pulp to 2 litres (reduce volume by approx. 1/3) in a stainless steel pan. (I do this the day before, and the rest the following day)

Simmer dates and raisins in vinegar until soft. Add them to the reduced green tomato pulp in the pan. Simmer slowly for about an hour until all ingredients are soft, stirring now and then to prevent sticking. Take off the heat and blend for a smooth chutney (hand blender is easiest).

Add salt, sugar, bay leaves, and spices. Simmer for another hour or two until it becomes a thick puree.

Add the lime or lemon juice (and nuts, if you wish). Simmer gently for another hour or so until desired thickness is reached. Remove from heat and pour into sterilised jars.

Yields approx 8lb/4 kg or 4 litres of ‘mango’ chutney.

Itsybitsy · Joined: 11 Feb 2006 Posts: 1360 Location: Leicestershire

I will continue searching for my missing book Rolling Eyes

and also ask my asian friend tonight when we go dancing, although he's not a chutney maker to my knowledge, but he will have valuable insight.

Itsybitsy

Itsybitsy · Joined: 11 Feb 2006 Posts: 1360 Location: Leicestershire

Have just spoken to my Asian friend & he says this:-

mint, lots of
onions
garlic
green chilli
1 mango, green

all crushed in a pestle & mortar (you can use a processor), add all above to taste + salt when it's made, it's an eat now with your dinner recipe.

Itsybitsy

Old Man of the 80's · Joined: 22 Apr 2006 Posts: 305 Location: Wittering, UK

Have a try of this one Nigel.

1 large mango (14oz) peeled stoned and finely chopped
2 tbsp lime juice
1 tbsp veg oil
2 shallots finely chopped
1 clove garlic finely chopped
2 fresh green chillies deseeded and finely sliced
1 tsp black mustard seeds
1 tsp coriander seeds
5 tbsp light brown sugar
5 tbsp white wine vinegar
1 tsp salt
pinch ground ginger

Put mango in non-metallic bowl and add lime juice, set aside.

Heat oil in large frying pan over medium heat, add shallots and fry until soft. Add garlic and chillies and fry for a couple more minutes, not allowing shallots to brown. Add mustard seeds and coriander seeds and stir round the pan for a few seconds.

Add remaining ingredients (sugar, vinegar salt and ginger) along with the mango and lime juice. Turn heat right down and simmer for 10 mins until the liquid thickens and the mago goes sticky.

Allow to cool and store in an airtight container for a few days in the fridge before use. It ought to keep for a couple of weeks.