Topic: Mango Chutney - Vindaloo

[Mikka1]

Hmmmm
Ok I was bought a takeaway today and decided to drop into the Ethnic store for some Mango chutney. The meal is for tonight but of course I just had to taste a little.  ;D

At the same time I opened the bottle of Mango Chutney and took deep smells of both my dinner and that. It could be what I was missing, I don't want to get too excited about this either because its been gnawing at me for years.   

Chinois mentioned Mango Chutney in another thread (Thanks Chinois) but here's the clincher. It's smothered in a fine Red oil that coats just about anything including the spoon, and just like my curry.

I won't be able to try this for a few days and frankly don't know how to use it? Should I blend it and add it or just add it? How much is too much?

Smells wicked though..  ;D

[Cory Ander]

It's smothered in a fine Red oil that coats just about anything including the spoon

Are you sure it's not mango achar (i.e. pickle), rather than mango chutney (which is mostly very sweet, but not oily), Mikka?

[Mikka1]

Hi CA.
Yes I have both since the storekeeper was unsure of what I was asking for? I have the Mango chutney which is pale in colour and the Mango Chutney/pickle. It's the Chutney/pickle however that interests me. The aroma from this is just about spot on but I've no idea how to apply it?

Are you sure it's not mango achar (i.e. pickle), rather than mango chutney (which is mostly very sweet, but not oily), Mikka?

[JerryM]

interesting - i've not come across the pickle version - will look out for it.

i have the chutney which is very smooth (bought from asda). so yes needs blending if not already smooth.

i added it with the base.

in terms of how much i don't know yet - i've only had one go. for me very little is needed - i'm after a subtle taste (u would not be able to pick it out). i know 1 tsp is way too much which is why i think it needs to be added into tom puree to get the proportions right on a consistent basis.

[Mikka1]

Hi Jerry Morning.
This looks very like one of the condiments really. It's the aroma and oil that get me. There is confusion whenever I ask about things. Lamb or Goat, Lime or Lemon and now this.

I doubt very much whether anyone is trying to sidetrack me but then I wouldn't be surprised either. This is one reason I've headed over to home style cooking, learning the basics, knowing what goes with what and why? It's almost the same but then it isn't. I've cooked some damned good food, don't get me wrong on that it's just I haven't cooked it with the taste I am looking for.

On that note my meal yesterday was SWIMMING in oil, Literally. The oil had an immediate bang in the mouth, this was no accident. My test oil yet again was no where near this.
I may heat the rest and save it for adding to my own oil. I know it will make a huge difference to the final product but how the heck do you get oil to taste like that?

Is it reclaimed or is there another factor at play here? Has to be spice right?

interesting - i've not come across the pickle version - will look out for it.

i have the chutney which is very smooth (bought from asda). so yes needs blending if not already smooth.

i added it with the base.

in terms of how much i don't know yet - i've only had one go. for me very little is needed - i'm after a subtle taste (u would not be able to pick it out). i know 1 tsp is way too much which is why i think it needs to be added into tom puree to get the proportions right on a consistent basis.

[JerryM]

Mikka,

i find oil has a big part to play. i don't like it swimming though. in fact the best BIR meals i've tasted had just enough oil - just a little around the edge on the surface - enough that u know it's there.

i reclaim oil from the base to use for cooking. i don't reclaim from cooked meals. in the past the best oil came from recycling what was left into the next base. it took about 3 recycles to get the potency.

it's a subject in itself though. i use marg in base now and this does not keep well in the fridge (reclaime oil/marg) so i am unable to recycle into the next base. it's a trade off i'm happy with.

i have made base with both "yellow" and "red". i think the red produces a better curry but there isn't a big difference. my local TA for example use yellow.

i know BIR is a massive subject and we are all learning. we have to make sure we don't miss a trick and that unfortunately complicates our quest sometimes.

[Mikka1]

I do agree Jerry about the oil, has to play a major part doesn't it.
You know?

I use the prescribed amounts of oil in all bases yet I never have any floating on the top after blending. I've never figured that one out at all frankly.  :

Perhaps I go too mad with my boat motor or something?

Thanks Jerry.

Mikka,

i find oil has a big part to play. i don't like it swimming though. in fact the best BIR meals i've tasted had just enough oil - just a little around the edge on the surface - enough that u know it's there.

i reclaim oil from the base to use for cooking. i don't reclaim from cooked meals. in the past the best oil came from recycling what was left into the next base. it took about 3 recycles to get the potency.

[JerryM]

Mikka,

it's a real conjuring trick to get the oil out after blending. too much faffing for me so i take off before blending now. have added link on the evolution.

http://www.curry-recipes.co.uk/curry/index.php?topic=2684.0

[Mikka1]

Sorry I missed this Jerry. I find myself locked into the latest posts thingy at the foot of the forum and of course I miss in between posts. I'll stop that now  ;D

Many thanks again. I'll look at this. 

Mikka,

it's a real conjuring trick to get the oil out after blending. too much faffing for me so i take off before blending now. have added link on the evolution.

http://www.curry-recipes.co.uk/curry/index.php?topic=2684.0