My ten year old love's Patak's Hot Mango Chutney. The stuff is a bit on the pricey side i think the jar is 10 ounces and runs about $5.50.
I've made all sorts of jams, jellys and pickled things over the years and would like to try my hand at a hot mango chutney. I've discovered that there are as many HMC recipes as there are cooks. Any favorite recipes for it out there, preferably one without raisins.
Perhaps just leave them out?
The main issues with mango chutney are:
1. Use "common" mangoes (i.e. ones with some strings in the flesh so that the chunks hold together better).
2. Make sure they are "mature green" (i.e. just a *trace* of colour in the flesh; if noticeably yellowish they are too ripe for chutney).
3. Cook for *at least* 3 hours (3.5 to 4 hours is better still to get a nice uniform browning of the brew).
My ten year old love's Patak's Hot Mango Chutney. The stuff is a bit on the pricey side i think the jar is 10 ounces and runs about $5.50.
I've made all sorts of jams, jellys and pickled things over the years and would like to try my hand at a hot mango chutney. I've discovered that there are as many HMC recipes as there are cooks. Any favorite recipes for it out there, preferably one without raisins.
Perhaps just leave them out?
The main issues with mango chutney are:
1. Use "common" mangoes (i.e. ones with some strings in the flesh so that the chunks hold together better).
2. Make sure they are "mature green" (i.e. just a *trace* of colour in the flesh; if noticeably yellowish they are too ripe for chutney).
3. Cook for *at least* 3 hours (3.5 to 4 hours is better still to get a nice uniform browning of the brew).
Cheers, Phred.
Thank you, none of the recipes I'd seen said what state of ripeness they needed to be in. I think I'll check the Asian grocery for green mangoes.
