Sunday, 17 June 2007

Chutney Recipe

Tomorrow is meant to be chutney day. Once everything is prepared, it's a very quick process. My chutney is different to many other Trinidadian recipes. The most commonly seen chutney in local recipe books is grated mango with chadon beni and garlic. This is the one that we make in our family:

Mango Chutney
26 mangoes- julie, vert, or starch. Half ripe at most- Definitely not ripe! Peeled and sliced or minced
1/2 lb of raisins
1 lb of currants
1 lb of prune
1/2 lb of dates (optional)
4 ozs garlic
1/2 lb of fresh ginger
2 tsp salt
3lbs of brown sugar
1-2 hot peppers to taste
1-2 litres of vinegar (apple cider preferably)

Mix everything together (can use food processor) except sugar and marinate overnight at room temperature (not in fridge).
Next day add sugar and cook for one hour. Stir as needed until wooden spoon stands firm (not too stiff) and mixture starts to leave the sides of the pot. It will start to make hot puffs and bubble. Bottle into sterilized bottles. Label and give to friends.
Notes- The original recipe actually calls for 4 lbs of brown sugar. Last year I used 2 as an experiment. It was quite tart at the beginning but aged beautifully with the flavours really coming in after about six months. The happy medium for me seems to be 3 lbs. You can chunky chop your ingredients (which I do) because I like to see my mango. Many others prefer it minced. It's really your choice. This chutney is great with curry, in sandwiches, spread on top of philly cheese and served with crix for a nice dip.

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