Originally Posted by Ayrton
I hear Clive's an expert ...?!
I make the stuff for a living, Ayrton!
Here's my Hot Mango Chutney recipe - T&T as you say; I 've made over 100 lbs in the past couple of years!
This was a small lot I made for a friend, so the measurements are according to the amount of mangoes I bought that day:
2.3 kgs fresh mangoes, slightly underripe
300 gms raisins
100 gms fresh ginger
1.1 kgs brown sugar ( We are sweet-toothed over here! You may want to use less)
375 mls white vinegar
8 cloves garlic
150 mls tamarind pulp
2.5 tsps salt
2.5 tsps coriander seed, , ground
3 tsps Garam Masala
8 tsps hot chili powder ( yes, 8. And I make my own!)
Peel the mangoes and dice.
Peel the ginger and garlic, add the raisins, place in a blender with the vinegar and blitz until almost smooth.
Mix all the ingredients together in a large stainless steel pot. Bring to a boil and cook for about 20- 25 minutes, stirring often to avoid sticking. Bottle and waterbath for about 20 minutes.
This recipe makes between 14- 15 200cc jars.
Most of my chutneys are directed at western palates, but to satisfy my own cravings for authentic Indian pickles, I make a Rajasthani Mango pickle with raw green mango ( skin and all) - as Yakuta says, it's an acquired taste. (Mine uses 1 cup of chili powder...).
I also make a brinjal (aubergine) pickle, tomato pickle, carrot pickle, ginger and garlic pickle , lime pickle and the thoroughly incendiary fresh chili pickle. I have a client on the other side of Venezuela who calls me from time to time " Heloo? This is Kumal Chanderpaul. Have you got any chili pickle left? We ate the last six jars you sent in a month..."
Wonderful stuff - although my chili pain barrier is a lot lower than Kumal's!!