tag:blogger.com,1999:blog-22744699.post-1149121910720555822006-05-31T19:31:00.000-05:002006-05-31T19:31:50.806-05:00<a href="http://foodiesacrossborders.blogspot.com/"> </a><p class="MsoNormal"><span lang="EN-CA">I freakin’ *love* Indian Food (and fortunately, almost everyone I know does, too).<span style=""> </span>But that doesn’t mean that you have to spend a hot summer’s day slaving over a hot stove to get a little bit of East Indian influence into your day!!<span style=""> </span>The following recipe is adapted from “Curry:<span style=""> </span>Fire and Spice – Over 150 great curries from <st1:country-region st="on">India</st1:country-region> and <st1:place st="on">Asia</st1:place>” by Mridula Baljekar (ISBN 0-7548-0822-X).<span style=""> </span>It’s super-easy, sweet and spicy. Mmmm... chutney! It's definitely better than any retail product I've ever tried, </span><span lang="EN-CA"> and is totally worth the little bit of effort!!<br /></span></p> <p class="MsoNormal"><b style=""><i style=""><span lang="EN-CA">Mango Chutney </span></i></b><i style=""><span lang="EN-CA">(makes 340g/ 1.5 lb/1½ <span style=""> </span>cups)</span></i><br /><span lang="EN-CA">600g bag frozen mango pieces<br />1 cup cider vinegar<br />130g/4 ½ oz/2/3 cup light muscovado (brown) sugar<br />2 small fresh red chillies, split<br />5 cm/2 in piece fresh root ginger, grated<br />1 garlic clove, minced<br />5 cardamom pods, bruised<br />2.4 ml/½ tsp coriander seeds, crushed<br />1 bay leaf<br />2.5 ml/½ tsp salt</span></p> <ol style="margin-top: 0in;" start="1" type="1"><li class="MsoNormal" style=""><span lang="EN-CA">Chop the mango chunks roughly and put into a pan.<span style=""> </span>Add the cider vinegar and cover.<span style=""> </span>Cook over a low heat for 10 minutes, then stir in the remaining ingredients.<span style=""> </span>Bring to the boil slowly, stirring.</span></li><li class="MsoNormal" style=""><span lang="EN-CA">Lower the heat and simmer gently for 30 minutes, until the mixture is syrupy.<span style=""> </span>Leave to cool, then ladle into a hot sterilized jar and cover.<span style=""> </span>Leave to rest for 1 week before serving.</span></li></ol> <p class="MsoNormal"><b style=""><i style=""><span lang="EN-CA">Comments:</span></i></b><br /><span lang="EN-CA">This spicy mango chutney will add a bit of flare to this summer’s barbequed lamb, chicken or turkey burgers!<span style=""> </span>In fact, use it in place of ketchup or steak sauce just about anywhere you like!<span style=""> </span>Mental note, though:<span style=""> </span>this really is quite spicy; cut the amount of chillies and ginger by half, if you prefer a milder, sweeter chutney. <span style=""> </span>Enjoy!!<br /><br />~ One of Seven</span></p>One of Sevenhttp://www.blogger.com/profile/09050894314545967612noreply@blogger.com