The weather in Chengdu has become crappy (it has been really “foggy” the for over a week now) and it has become time to do things in doors. With Thanksgiving being this week I thought it would be appropriate to work on a mango chutney recipe from my parents.
The chutney is not difficult to make and it is easy to find the ingredients. It is a little sweet so you can add or reduce the sugar and chili amounts as you desire. The chutney pairs well with a variety of goods: from crackers to cold cuts.
2 tablespoons of finely chopped ginger
2 chilies, seeded and finely chopped
6 large garlic cloves finely chopped
1/2 teaspoon fennel seeds
1/2 teaspoon black sesame seeds
1/2 teaspoon mustard seeds
1/4 teaspoon fenugreek seed
2 tablespoons of vegetable oil
450 grams of whole peeled tomatoes and juices
200 grams (approximate) dried mangoes, chopped
1/4 a cup of sugar
1 pinch of salt
Fry the above spices for about 2 or 3 minutes, you should start to smell the spice blend together. While the spices are frying chop the dried mango. Once the spices are ready add the mango, tomatoes, sugar and salt. Simmer the ingredients for 20 minutes over low heat until the chutney thickens, let cool and jar.
With the success of the first chutney I decided to tried a second, coriander chutney. Like the first one this was very easy to make and find ingredients. Ashley and I tried it on a variety of food but the best so far has been as a spread on fresh bread, cheese and eggs.
2 cups of coriander leaves, tightly packed (a large handful of whole coriander)
1 cup fresh grated coconut
4 chilies (you can take out the seeds if you want less heat)
1 medium onion, chopped fine
1/2 inch piece of ginger
4 cloves of garlic
1/2 teaspoon cumin seed
1 dessertspoon of sugar
1 dessertspoon of lemon juice
pinch of salt
Take all the prepared ingredients and blend them in a food processor, adding water if necessary. The chutney is ready once the paste has the consistency of pesto.