MANGO PICKLE AND CHUTNEY
Mango
Chutney with Indian pickle
If there’s one condiment that pairs itself almost universally
well with food of a spicy disposition it has to be mango
chutney. The
devilishly-difficult-to-rival flavour of well-made mango chutney manages to
behave amiably with similar ingredients, no matter how slight their shared
characteristics may be.
There is also an
element of experimental fun to the preparation of any chutney, mango or
otherwise. You see, this particular chutney recipe is based upon my own
personal tastes and fancies; yours needn’t be entirely the same. Indeed, the
only ingredients vital to the success of this recipe are the mangoes, vinegar
and sugar – all else can, but shouldn’t, be done without.
Though, I would highly
recommend the use of black onion seeds since they always manage to take mango
chutney to the next level, or even the one after that, wherever that may be.
Those among you who
don’t suffer from debilitating visual issues or absurdly frequent bouts of
catastrophic memory loss will notice that my dear little space on the web has
undergone yet another change. Those of you who do have problems pertaining to
the above mentioned faculties of the human body should entirely ignore my
vitriolic comments; it clearly (or rather unclearly) is not your fault.
Anyway, I really must
describe to you just how wonderful this chutney really is. It doesn’t pussy
foot around flavour like those one might purchase at one’s local supermarket;
it really adds something special to a dish.
No longer will mango chutney be spooned in a deprecating manner
onto the very edge of one’s plate. Happily, it is extremely easy to reproduce
and requires only a modicum of planning. If you ever thought that you might
like to make one of my recipes this truly is the one to choose, if only because
of the fact you needn’t follow the recipe at all – how
conveniently ironic.
Mango Chutney {recipe}
Fills one 500ml pot
Ingredients:
• 2 large, fairly ripe
mangoes
• 1 chopped apple, any
variety will do (I used a braeburn)
• A thumb-sized piece
of ginger, finely chopped
• 2 cloves of garlic,
finely chopped
• 300ml white wine
vinegar
• 260g of caster sugar
• 1 tsp black onion
seeds
• A small shard of
cinnamon bark
• 1 tsp turmeric
• 1 tsp chilli flakes
• ½ tsp chilli powder
• A pinch of salt
Method:
1. The night before
you want to make the chutney it is necessary to peel one’s mangoes, cube them
and sprinkle them with salt. This draws out some of their moisture and softens
them. Make sure to rinse before use!
2. Tip the apple,
ginger, garlic, vinegar, sugar, onion seeds, cinnamon, turmeric, chilli flakes
and chilli powder into a pan. Heat until the sugar has dissolved. Add the mango
and bring to a gentle simmer.
3. Simmer the chutney for 30-40 minutes until it has achieved a
thick, sticky consistency. Season to taste. While waiting for the magic to
happen one should sterilize one’s vessel to ensure the chutney stays good for
at least a couple of weeks. Once the chutney is done transfer it to the jar and
allow to cool before applying the lid. Allowing the chutney to
mature for a couple of days will only increase the pleasure it gives your mouth.
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