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Author Topic: Help with Chutney recipe please  (read 4,748 times)

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The original poster is seeking help with a Coconut Chutney recipe that includes ingredients but lacks specific quantities and details about the form of mango to use. Replies suggest that the ingredient list may be incomplete, and the poster has been unable to confirm the exact recipe from the restaurant owner. The consensus appears to be that the poster should experiment with educated guesses for the quantities and possibly the form of mango, while also expressing hope to learn more directly from the restaurant's chef in the future.

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Offline Malc.

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Help with Chutney recipe please
« on: April 13, 2011, 01:49 PM »
I have been given a list of ingredients from Shanaz in Lewes, to make their wonderful Coconut Chutney which they serve alongside the mint sauce, mango chutney, lime pickle, etc. It is somewhat different to the more well known traditional chutney. It is a thick paste with a red/brown colour.

The problem I have is that the list was supplied but without any quantities and there are some grey areas that need resolving to. The list is as follows:

Coconut Powder
Tomato Puree
Mango
Salt
Sugar
Lemon Juice
Milk

In addition to not having the quantities, I also have no idea as to what form the Mango is in i.e. Powder, Chutney, Fresh, etc. An educated guess would suggest  powdered as this is a paste with no visual evidence of fruit in it.

It was explained that the tomato puree is for colour and the milk is to help loosen the paste a little.

This is all I have and welcome any help on this, as it is a truly delicious chutney.

Thanks in advance.

Malc.

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Offline Unclefrank

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Re: Help with Chutney recipe please
« Reply #1 on: April 19, 2011, 03:02 PM »
I use this one
South Indian Coconut Chutney
225g/8 oz grated (shredded) coconut.
450ml/3/4 pint/2 cups natural yoghurt.
45ml/3 tbsp water.
45ml/3 tbsp veg' oil.
5ml/1 tsp black mustard seeds.
2.5ml/1/2 tsp asafoetida.
6 dried chillies.
salt.

Place the coconut, yoghurt and water in a blender and blend to a fine mixture.
Meanwhile heat the oil and fry the mustard seeds and asafoetida until seeds start crackling.
Add chillies and cook for 30 seconds until they darken in colour. Stir in the coconut puree and season to taste with the salt.Bring to the boil and simmer for 2-3 minutes, stirring constantly.
Leave to cool.

If that is not the kind you are looking for let me know i have another, but quite a few ingredients  including yellow split peas and split black beans.
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Offline Malc.

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Re: Help with Chutney recipe please
« Reply #2 on: April 19, 2011, 03:45 PM »
Hi Frank,

Thats for replying, unfortunately the recipe you have posted is a traditional recipe. The one i'm after contains only the ingredients I have listed above. what I need to do is fill i the quantities.

I think i'm just going to have to wade in and make some educated guesses. I have to find some coconut powder first though.
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Offline Unclefrank

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Re: Help with Chutney recipe please
« Reply #3 on: April 25, 2011, 10:28 AM »
ok Axe no problem just posted it for the quantities for you really.
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Offline Malc.

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Re: Help with Chutney recipe please
« Reply #4 on: April 25, 2011, 12:16 PM »
It is appreciated Frank, thanks. :)

What form do you think the Mango takes? I'm leaning towards powdered.
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Offline Malc.

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Re: Help with Chutney recipe please
« Reply #5 on: May 06, 2011, 06:00 PM »
It looks as though the ingredient list is incomplete. It was provided to me by a regular visitor to the restaurant who has free access to the kitchens. He mentioned that Ali had given him the list, Ali I thought, was the Chef.

I visited the the restaurant yesterday and found out that Ali is infact the owner and that he doesn't know the exact recipe that the chef uses.

So I am back at square one again.

However, I did pick up said chutney and tried to analyse it, which was just as illusive as the recipe. There is definitely what appears to be candied fruit which may be Mango. There is also a presence of spicing which could be anything but a feint hit of heat sits at the back of the throat.

If it weren't for the fact that Ali explained the chef made large batches of this that cook for hours until thick and paste like, I would have opted simply for a mix of Mango Chutney, Pataks Paste, Tomato paste and coconut.

Fortunately, Ali comes across as being quite open and I have struck a bond with him and gained a new customer for my business. :) I may just be able to convince him to let me in to watch this being made.

Fingers crossed!

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