While plum is my personal favorite, mangochutney seems to be the one that even those unfamiliar with Indian food seem to know, so I make a lot of it and gift both guests and hosts during the holidays
Although Lora brought back with her Italian pectin and has used the metric system measure with her little scale to weigh the fruit, the sugar, and use the pectin accordingly, I am satisfied with our 'good old' American made by KRAFT FOODS, which I'm happy to say, I also used for the Sweet MangoChutney, which I will give you a full recipe for the 'spicy' version, but you can eliminate the spicy peppers, onion, and garlic for the sweet version that I used, because the little ones love this even as a thick jam
As the mangoes were half-ripe, cooking mangoes, my mother decided to make some chutney out of them. During a recent visit of my father to Jaffna, he brought back some mangoes from my mother’s childhood home
A Taste of Sri Lankan cuisine | Homecooking – the way we like it
Similar in preparation and usage to a pickle, chutney is a spicy condiment containing fruits and vegetables such as plums, apple, pear, figs, tomatoes, chilis, and onions seasoned with salt, spices and herbs
I was pleasantly surprised when I first tried SpicyMango -- the addition of crushed red pepper did not overpower everything -- it pairs perfectly with honeyed mango
Add chutney to cream mixture, mix well and pour over medallions. Serve medallions over rice with sauce spooned on top- followed by a dollop of extra chutney and green onions to garnish
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