Mango Chutney
This delicious chutney is used on pretty much everything as an accompaniment. It can be eaten plain with phulourie or used as a sauce. In England- they love chutneys and one famous pub recipe is a cheddar and chutney sandwich which is perfect with a pint of Staropramen (see pub recipes). Remember- it is essential that you use green, unripe mangoes for this.
Mango Chutney
Ingredients:
- 12 green, unripe mangoes, peeled
- 10 cloves garlic, peeled
- 4 large or 8 small hot red peppers
- 2 tbsp vegetable oil
- 2 tbsp garam masala
- 4 tsp cumin
- 1 tbsp masala
- salt to taste
- 2 to 3 tbsp mustard oil
Directions:
Grate Mangoes into a large mixing bowl. Mince garlic and peppers in blender or food processor. Then add the mangoes. The consistency that you blend to will be the consistency of your chutney, and you can vary this according to taste.
Heat vegetable oil in a saucepan. Add all ingredients except the mustard oil and simmer 5 minutes. Allow to cool. When cool, pour into sterilized jars, add just enough mustard oil to cover, and seal. Over time, as the jar is opened and the chutney eaten, pour a little mustard oil over, just to cover, and it will preserve the chutney for months.
