Mango Chutney

This recipe's in Dutch. I've translated it as best I could and added my own notes. It's a recipe for a BIG batch, but for something like this exact amounts are not terribly critical. Play with it to figure out what works best for you.

ZOETE MANGO CHUTNEY (SWEET MANGO CHUTNEY)

- Ingredienten:
30 rijpe mango's (30 ripe Mangoes)
6 3/4 kopje suiker (6 3/4 cups Sugar)
250 gr. gemberwortel (250 grams Ginger - about 1/2 pound)
2 eetl. zout (2 Tbsp. Salt)
1 l. azijn (1 l. Vinegar - just over a quart. I prefer cider vinegar)
500gr. rozijnen (500 grams raisins - about one pound. I've also used freshly chopped dates.)
1 eetl. knoflookpoeder (1 Tbsp. Garlic powder - I prefer to use fresh)
1 eetl. cayennepeper (1 Tbsp. Cayenne pepper)
(voor 7-8 liter/makes 7-8 liters)

- Bereiding:
Mango's schillen en in dikke plakken snijden. Gemberwortel in dikke plakjes snijden. De azijn in zeer grote pan (bij voorkeur emaille) aan de kook brengen. Mango's, knoflook, gember erbij en opnieuw aan de kook brengen. Suiker, cayennepeper, rozijnen en zout toevoegen, regelmatig roeren en op een lage vlam koken tot de boel begint in te dikken. (na ongeveer 2 uur). In gesteriliseerde potten doen en luchtdicht afsluiten.

Peel mangoes and chop into large chunks. Peel and chop ginger. Place vinegar in large pot (preferably enameled) and bring to a boil. Add mangoes, garlic, and ginger and return to a boil. Add sugar, cayenne pepper, raisins (or dates), and salt(I like to add some freshly ground cumin and a little turmeric, star anise, mace, and allspice), stir regularly and cook over a low flame until thickened (about 2 hours). Store in sterile, airtight jars (NOTE: You'd still need to follow proper canning procedures if you plan on keeping this for a long time in order to avoid food poisoning. Botulism is not a pleasant way to die, so make sure you know what you're doing!).

- Van/From: Andre Hoekstra

- Aanvulling van/Addendum from Abdulla Syed:
Je kan ook minder maken, ongeveer 4 mango's per liter, overige hoeveelheden overeenkomstig aanpassen.

You can also make less, using approximately 4 mangoes per liter and adjusting the other ingredients accordingly (Personally, I usually make mine with two to three mangoes - due to the limits of my budget - and keep it in the refrigerator. It never lasts long!)

Back

This page hosted by

Get your own Free Home Page