Miscellaneous

Here are 4 recipes, I usually do some blend of all 4:

Recipe #1

6 cups chopped mango, from about 7 champagne mangoes
2 cups chopped onion
2 cups light brown sugar
1 cup golden raisins
4 cloves garlic, minced
1.5 inch knob of ginger, peeled and minced
2 cups apple cider vinegar
1 cup white distilled vinegar
1 t. coriander
1 t. cinnamon
3/4 t. cumin
1 t. cayenne
1/2 t. turmeric
1/2 t. ground cloves

Put everything in a bit pot. Bring the mixture to a boil, then reduce the heat and simmer for 2 hours on low heat. When the mixture has thickened to your liking (it will firm up more when it’s cool), can the chutney in sterilized half pint jars and process in a boiling water bath for 20 minutes. Ta-da!

Makes 8 half pint jars.

Recipe #2

·         3 medium apples, peeled, cored, and chopped

·         2 large mangoes, peeled and chopped

·         1/2 medium sweet red pepper, chopped

·         1 1/2 cups (375 mL) granulated sugar

·         1 cup (250 mL) finely chopped onion

·         1/2 cup (125 mL) golden raisins

·         1/2 cup (125 mL) white vinegar

·         1/4 cup (50 mL) finely chopped peeled gingerroot

·         1 tablespoon (15 mL) lemon juice

·         2 teaspoons (10 mL) curry powder

·         1/2 teaspoon (2 mL) each: ground nutmeg, cinnamon, and salt

Combine apples, mangoes, red pepper, sugar, onion, raisins, vinegar, and gingerroot in a large stainless steel or enamel saucepan. Bring to a boil over high heat, reduce heat, and boil gently, uncovered, for 20 minutes or until fruit is tender and mixture is thickened, stirring occasionally. Add lemon juice, curry powder, nutmeg, cinnamon, and salt; boil gently for 5 minutes.

makes 5 cups

Recipe #3

·         4-5 mangoes (about 200gms each), peeled and diced

·         1 tablespoon cooking oil

·         2 teaspoons fresh ginger, finely minced

·         2 cloves garlic, finely minced

·         1 red chili, sliced

·         2 teaspoons whole nigella seeds

·         1 teaspoon ground coriander

·         ½ teaspoon ground cumin

·         ¼ teaspoon turmeric

·         ¼ teaspoon ground cardamom

·         ¼ teaspoon ground cloves

·         ¼ teaspoon ground cinnamon

·         ¼ teaspoon salt

·         2 cups white granulated sugar

·         1 cup white vinegar

Heat the oil over medium-high in a medium stock pot. Saute the ginger, garlic and red chilies for a minute. Add the spices and saute for another minute. Add the diced mangoes, sugar, salt, and vinegar and stir to combine. Bring it to a rapid boil and reduce to medium-low. Steady simmer for 1 hour. Remove from heat and allow it to cool. If you prefer smaller chunks, use a potato masher to mash the mixture to the desired consistency.

Makes 5 pints

Recipe #4

·         3 1⁄4 large ripe mangoes, about 1kg/21⁄4lb

·         2 tbsp sunflower oil

·         2 onions, halved and thinly sliced

·         thumb-sized piece fresh ginger, peeled and cut into thin shreds

·         10 green cardamom pods

·         1 cinnamon stick

·         ½ tsp cumin seed

·         ½ tsp coriander seed, lightly crushed

·         ¼ tsp black onion seeds (Nigella)

·         ½ tsp ground turmeric

·         2 apples, about 500g/1lb 2oz, peeled, cored and chopped

·         1 large red chilli, deseeded and finely sliced

·         375ml white wine vinegar

·         400g golden caster sugar

·         1 tsp salt

·          

Heat the oil, add the onion and fry until starting to soften. Add ginger, stir ring, for  8-10 mins until the onion is golden. Add all of the spices, except turmeric, and fry until toasted.

Add turmeric apples and 500ml water, cover and cook for 10 mins. Add the mango and chilli, cover and cook for 20 mins more until the apple is pulpy and the mango is tender.

Add vinegar, sugar and salt, leave to simmer uncovered for 30 mins, stirring frequently (especially towards the end of the cooking time so that it doesn’t stick) until the mixture is pulpy rather than watery. Spoon into sterilised jars.

Makes 2 liters