17 August, 2010

Tomato-Mango Chutney

So this is my first try at my mom's old recipe - she makes it at home all the time. I have memories of it bubbling away on the stove, the whole house filled with deep, rich smell of spices! We always have several jars stashed away in the pantry.
The chutney goes with anything - on sandwiches/rolls with cheese, in fried rice or with pasta, in stir-fries, as a dipping sauce for sausages or chips...anything!

There are several changes from the original recipe; I've added a few things and left some out. It has a bit of a bite which I love! And the aroma as it bubbled away on the stove reminds me of home...

(Makes 1 med. sized bottle of chutney)

2 Cups (heaped) tomatoes, chopped
1 small mango/apple chopped (approx. 3/4 Cup) This is optional, you could just add more tomato
1 small onion, chopped
2 cloves garlic, crushed or chopped small
1/3 Cup white vinegar

Place all the above ingredients in a medium sized pot and simmer on med-high until soft. Slowly add 1/4 cup more vinegar. Allow to simmer for another 10 minutes or so.

Add and stir in 1/4 Cup white sugar and 2 Tbsp brown sugar.

Add 1/4 tsp of each the following spices:
                    curry powder
                    cayenne pepper
                    dry mustard
                    ground cloves
                    ground ginger
Add 1 bay leaf, & 3-5 peppercorns

Turn down to Low, cover and leave to simmer for about 1 hour. Add 1-2 Cups water (depending on how vinegary you want it to be...). Cover and keep simmering for another 1/2 hour. Then uncover and let simmer for a final 1/2 hour.

When done remove the bay leaf and peppercorns. Leave chutney to cool. In the meantime warm the jars/bottles in hot water. Pour chutney into bottle(s) - there should be a layer of liquid sitting on top - and seal with melted wax.

Or pour into containers and refrigerate/serve immediately. My dad says the chutney is best if you leave it to age a little... :)

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