Spice up your life...
Indian Mango Chutney
Who doesn't love mango chutney? You know, that overly sweet and bright orange goop served with your poppadom at your local curry house? This is none of those things. This recipe from The Daring Gourmet delivers rich and mellow sweetness, fragrant spice notes and a gentle chilli warmth.
The trickiest part of this recipe is preparing the mangoes. Don't be put off. There's a handy video guide from BBC Good Food that'll help you make light work of the five fruits that need peeling, stoning and chopping. Once prepared, set the chopped flesh aside.
We start by frying our fresh then dried spices in a little oil. Immediately the kitchen is filled with the fragrance of India. Sadly the addition of vinegar rather spoils this moment, but it's not long before you have a pot of glorious yellow and orange tones simmering away on the hob.
When the cooking time is up the mixture can look rather runny. This is normal as the chutney will thicken as it cools. Before it does, spoon into sterilised jars and seal tightly. You can eat this immediately, but in time the flavour will deepen and the spices will become mellow.
Besides making an excellent partner to Indian style foods, why not try bringing a little sunshine to you cheese sandwich, or even on your chicken burger. Enjoy.