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shark_hatI like sweet mango chutney (that is, with no chilli in it) which is quite hard to buy now, and had run out.
I always have to look up several recipes and average them, so here's what I did this time:
4 smallish ripe mangoes, chopped fairly small (Morrisons "wonky")
About 150g of dried mango, and a small apple, peeled and grated (because the recipe I was following most closely called for 4 large mangoes)
About half an onion, caramelised (from some I cooked and froze a while ago)
A clove of garlic, finely chopped
450g sugar (I used unbleached caster)
500ml vinegar- I had less wine vinegar than I thought so it was a mix of wine and cider vinegars. Probably could have been a little bit less.
A lump of frozen minced root ginger, maybe three inches worth if I'd grated it myself?
A teaspoon of nigella seeds and a few pinches of other spices- I think it was sumac, cloves, vanilla, cardamom, fenugreek, coriander and pepper this time. (Only the onion seeds are intended to overtly taste, the others are just to add a tiny bit of aroma, or a fruity tang in the case of the sumac.)
Threw them into a pot and simmered for about four hours, boiled a bit harder with the lid off to thicken for about half an hour, decided I'd prefer it less lumpy so whizzed it up with a hand blender, gave it a last boil and jarred it up.
Not a brilliant time of year for long cooking obviously, but it doesn't seem to have made the place too hot.
I always have to look up several recipes and average them, so here's what I did this time:
4 smallish ripe mangoes, chopped fairly small (Morrisons "wonky")
About 150g of dried mango, and a small apple, peeled and grated (because the recipe I was following most closely called for 4 large mangoes)
About half an onion, caramelised (from some I cooked and froze a while ago)
A clove of garlic, finely chopped
450g sugar (I used unbleached caster)
500ml vinegar- I had less wine vinegar than I thought so it was a mix of wine and cider vinegars. Probably could have been a little bit less.
A lump of frozen minced root ginger, maybe three inches worth if I'd grated it myself?
A teaspoon of nigella seeds and a few pinches of other spices- I think it was sumac, cloves, vanilla, cardamom, fenugreek, coriander and pepper this time. (Only the onion seeds are intended to overtly taste, the others are just to add a tiny bit of aroma, or a fruity tang in the case of the sumac.)
Threw them into a pot and simmered for about four hours, boiled a bit harder with the lid off to thicken for about half an hour, decided I'd prefer it less lumpy so whizzed it up with a hand blender, gave it a last boil and jarred it up.
Not a brilliant time of year for long cooking obviously, but it doesn't seem to have made the place too hot.
