Mango chutney
This recipe was born out of necessity. I'd been craving mango chutney for a while but wanted one with a bit of a kick and not too sweet. The varieties I found here in the shops tended to be too sweet and not enough aromatic spices. So like most things since I moved to the land of clogs I decided to make some myself. Naturally this recipe involved a bit of research on traditional recipes and what spices are used, but after some playing around I think I got it to where I wanted it.
4 almost ripe mangoes peeled and roughly chopped
2 red chillies finely chopped
2g fennel seeds
5g garam masala
2g mustard seeds
10 curry leaves
5g cumin
70g caster sugar
100ml white wine vinegar
In a heavy based saucepan roast off the fennel, mustard seeds and cumin for 2 minutes on a medium heat
Add some oil and cook for a further 2 minutes
Add the rest of the ingredients and bring to the boil, turn down the heat and simmer for 15 minutes
For those of you using the Magimix CookExpert
First roast off the spices in a separate pan
Next place all ingredients in the metal bowl
Expert programme speed 2A for 15 minutes at 95c or Speed 3A if you want a smoother chutney
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