I have made quite a few mango chutney recipes and none are right. For example this one. It is nice, but doesn't taste as good as sharwoods and doesn't have the right shiny consistency.This is another attempt. It came out better, possibly because I managed to get much riper mangos. I think it would be better for cooking the mangoes slightly more to mush and a bit more sugar (flavour good as is, but it would give the more jammy look of indian restaurant chutneys)
600g mango (approx 2 mangoes)
150ml vinegar
120g sugar
You can vary the spices or buy a chutney mix, but something like the following:
3 cardamom seeds
5 cloves1/2 tsp cuminPoppy seed (optional)
1/2 tsp ground coriander
1/4 tsp turmeric
Chop the mango up in to approx 2 cm chunks
Simmer gently until the chunks start to breakdown. You can continue until they are much or stop when there a few whole pieces depending how you want the chutney to come out.
Add all the other ingredients and continue to simmer until the chutney is a thick consistency - about an hour.
Put in to jars. The flavour will develop over a few weeks so keep before you eat.
600g mango (approx 2 mangoes)
150ml vinegar
120g sugar
You can vary the spices or buy a chutney mix, but something like the following:
3 cardamom seeds
5 cloves1/2 tsp cuminPoppy seed (optional)
1/2 tsp ground coriander
1/4 tsp turmeric
Chop the mango up in to approx 2 cm chunks
Simmer gently until the chunks start to breakdown. You can continue until they are much or stop when there a few whole pieces depending how you want the chutney to come out.
Add all the other ingredients and continue to simmer until the chutney is a thick consistency - about an hour.
Put in to jars. The flavour will develop over a few weeks so keep before you eat.
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