Ingredients:
5 - 6 cups chopped ripe mango (skin off)
2 cups white sugar
2 cups white vinegar
375g packet raisins (prefer without pips/seeds) (about 3 cups)
3 large cloves of garlic diced quite finely
about 100g really fresh ginger (skin off) chopped as finely as you can (don't stress about it though)
small handful of cooking salt
Now the easy part:
put all in a heavy based stainless steel saucepan and bring to the boil, lower temperature to
simmer, and simmer, stirring occasionally with a wooden spoon, for about 45 minutes until thick.
It will turn brownish in colour and that's OK. Be careful not to burn bottom of saucepan
(I did) - tastes like toffee, quite yum, but, um, oh so hard to wash pot afterwards!
When done pour into sterilised jars and put lids on that have been sitting in boiling water.
As I had a bit over from putting in jars I put it in a little bowl. And then I tasted it properly.
YUM! Well, that little bowl didn't make it to the fridge. I took out some ricotta cheese from
the fridge - a spoonful of ricotta covered with mango chutney, down the hatch. The ricotta
being somewhat bland responded well to the advances of exotic mango. mmh mmmmmmmm.
You could serve the mango chutney as a dip with Pappadams.
Although the mango chutney has sugar in it, it isn't sweet. An interesting savoury flavour
that could be enjoyed just by itself, by the spoonful, when you need that non-sweet pick-me-up.
Spicy Tomato Relish
Ingredients:
About 3kg ripe tomatoes, (naturally grown ones are best for flavour),blanched in boiling water and
then skinned and chopped into chunks keeping the juice that's trying to escape off your chopping board.
Please use a wooden one.
1 kg brown onions chopped coarsely (use brown onions as they have more flavour) (Skins off)
vinegar to cover (I like to use sweet spiced vinegar)
about 1 kg sugar (take your pick: raw sugar or white sugar; raw sugar will give extra flavour and a
slightly richer colour to the finished product)
4 tablespoons (level) Keen's curry powder. (Keen's is an Australian brand, you can use whatever
you have of course, but Keen's gives a great taste)
3 level tablespoons Keen's mustard powder. Don't use readymade mustard. You need the potency
of the dry powder. (Keen's mustard powder mixed with water will give an English mustard = HOT)
Half a level teaspoon cayenne pepper - don't put more in if you plan to eat the relish -
About half a teaspoon of turmeric
Small handful of cooking salt
Now the easy part:
put all in a heavy based stainless steel saucepan and bring to boil, lower temperature to brisk simmer,
stirring occasionally with a wooden spoon, for one hour. You are not waiting for it to thicken as it won't
anyway. When done, you can funnel it into glass jars which have had boiling water sitting in them waiting
for the spicy tomato relish to make their day. If you want that smooth finish to your relish you can whisk
the brew in your blender, but it's not necessary. It will still taste great when left in chunks.
Screw the metal lids on top which you've taken out of the boiling water bath they've been sitting in.
Use tongs if you don't want the excitement of burned fingers.
This is a versatile food. It can be enjoyed straight from the jar with a spoon direct to mouth or layered on
toast as is. Great as a stew booster. Gives a good kick. Even the kids will notice. (And like it). Snags
(sausages) off the BBQ taste better with Spicy Tomato Relish. No commercial product equals it.
Quick and easy stir-through for pasta or rice.
Stay tuned for more recipes - comments welcome - Happy Cooking!