Mango Chutney
THE MANGO
"It is one of the finest tropical fruits and one of the most prized by consumers. According to documented chronicles, its cultivation in India dates back to 2,000 years before Christ, although it is assumed to have been known long before that.
The tree that produces it, Mangifera indica, descends from one of the more than forty wild species that still exist today in north-western India, the Philippines and Papua New Guinea. Almost half of them produce edible fruit, but none matches the refinement of the indica variety, which some authors call the king of fruits.
Vedic literature is full of myths and legends referring to the mango. The Chinese were the first travellers to come across it and named it 'am-mo-lo' in their language, a phonetic rendering of the Sanskrit 'amra'. In Indo-European languages it is known by various names deriving from the Tamil 'man-gay'.
Ingredients 1:
- ½ kg mangoes
- pinch of salt
- pinch of cardamom
- bay leaf
- 1 1/2 cups sugar
Ingredients 2:
- 1 1/4 tablespoons oil (not olive oil, something milder)
- pinch of cumin or fennel seeds
- pinch of cloves
- chillies (to taste)
- piece of fresh ginger root
- 100 g prunes or dates
- juice of ½ lime
Method:
1.- Peel and finely chop the mangoes, sprinkle with the salt and turmeric and leave to rest for 2 hours
2.- Put the mango, bay leaf and sugar over low heat and stir constantly for 15 min. (ideal for watching Cámara Café in the meantime)
3.- Separately, heat the group 2 ingredients over moderate heat for 2-3 minutes, until the seeds start to release their aroma.
4.- Mix everything together and cook for 20 minutes. Drizzle with the juice and leave to cool
The result should be like a jam and can be served with poultry, rice, potatoes... or even for dipping bread or your finger. You can also add a pinch of curry. Some people eat it cold and some use it to dress a nicely roasted chicken or duck.
Unlike Buzzing, I would never serve it with churrasco.
"It is one of the finest tropical fruits and one of the most prized by consumers. According to documented chronicles, its cultivation in India dates back to 2,000 years before Christ, although it is assumed to have been known long before that.
The tree that produces it, Mangifera indica, descends from one of the more than forty wild species that still exist today in north-western India, the Philippines and Papua New Guinea. Almost half of them produce edible fruit, but none matches the refinement of the indica variety, which some authors call the king of fruits.
Vedic literature is full of myths and legends referring to the mango. The Chinese were the first travellers to come across it and named it 'am-mo-lo' in their language, a phonetic rendering of the Sanskrit 'amra'. In Indo-European languages it is known by various names deriving from the Tamil 'man-gay'.
Ingredients 1:
- ½ kg mangoes
- pinch of salt
- pinch of cardamom
- bay leaf
- 1 1/2 cups sugar
Ingredients 2:
- 1 1/4 tablespoons oil (not olive oil, something milder)
- pinch of cumin or fennel seeds
- pinch of cloves
- chillies (to taste)
- piece of fresh ginger root
- 100 g prunes or dates
- juice of ½ lime
Method:
1.- Peel and finely chop the mangoes, sprinkle with the salt and turmeric and leave to rest for 2 hours
2.- Put the mango, bay leaf and sugar over low heat and stir constantly for 15 min. (ideal for watching Cámara Café in the meantime)
3.- Separately, heat the group 2 ingredients over moderate heat for 2-3 minutes, until the seeds start to release their aroma.
4.- Mix everything together and cook for 20 minutes. Drizzle with the juice and leave to cool
The result should be like a jam and can be served with poultry, rice, potatoes... or even for dipping bread or your finger. You can also add a pinch of curry. Some people eat it cold and some use it to dress a nicely roasted chicken or duck.
Unlike Buzzing, I would never serve it with churrasco.
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