Hi there, this my first recipe I'm posting here and it's kind of a work in progress so if you have any ideas on how to improve it then I would really appreciate it.
I figure that Indian restaurants must make their own and I doubt they import the mangos so there is a good chance they use mango pulp which is becoming readily available in supermarkets (it's only ?1 in tesco ATM).
My recipe is a really tasty chutney but not quite there yet
Yield - 2 standard sharwood mango chutney sized bottles
4 tbsp veg oil
1 tin of mango pulp (30oz tins)
1 cup vinegar (I've been using red wine vinegar)
1 tsp salt
2 lemons juiced along with 1/2 of a lemons rind
1/2 cup sugar
Spices
1 1/4 tsp kolonji seeds
2 tsp ground coriander
2 tsp paprika
1 tsp turmeric
1 tsp ground black pepper
1/2 tsp garlic powder
1 tsp mustard seeds
1 tsp onion salt
1 tsp ginger powder
1) heat oil on a medium heat and then add the spices.
2) simmer them for around 3 minutes
3) add the rest of the ingredients and boil on a medium heat for 10 minutes to reduce the liquid.
4) it should now look like mango chutney and can be dispensed into 2 sterilized bottles to be stored.
5) eat and enjoy
I figure that between the salt/turmeric/vinegar the chutney should have a fairly healthy shelf life although I would love to know how long. It means you can make 2 jars of yummy chutney for around 1/4 of the price in the shops
Enjoy!
I figure that Indian restaurants must make their own and I doubt they import the mangos so there is a good chance they use mango pulp which is becoming readily available in supermarkets (it's only ?1 in tesco ATM).
My recipe is a really tasty chutney but not quite there yet
Yield - 2 standard sharwood mango chutney sized bottles
4 tbsp veg oil
1 tin of mango pulp (30oz tins)
1 cup vinegar (I've been using red wine vinegar)
1 tsp salt
2 lemons juiced along with 1/2 of a lemons rind
1/2 cup sugar
Spices
1 1/4 tsp kolonji seeds
2 tsp ground coriander
2 tsp paprika
1 tsp turmeric
1 tsp ground black pepper
1/2 tsp garlic powder
1 tsp mustard seeds
1 tsp onion salt
1 tsp ginger powder
1) heat oil on a medium heat and then add the spices.
2) simmer them for around 3 minutes
3) add the rest of the ingredients and boil on a medium heat for 10 minutes to reduce the liquid.
4) it should now look like mango chutney and can be dispensed into 2 sterilized bottles to be stored.
5) eat and enjoy
I figure that between the salt/turmeric/vinegar the chutney should have a fairly healthy shelf life although I would love to know how long. It means you can make 2 jars of yummy chutney for around 1/4 of the price in the shops
Enjoy!