In the times of national emergency, our friends in Thailand make sure that they take good care of us. Last week, we received this great home-made chutney based on a recipe from an old Indian cookbook by Isabel Moore. Goes great with a cracker or papadam!
The below recipe is from the above book: Indian Cooking by Isabel Moore.
Cooking time: 3 hours
- 1 1/2 kg green mango, peeled and stoned;
- 6 tbs. Salt
- 1 3/4l water
- 1/2 kg sugar
- 600ml vinegar
- 75g ginger, peeled and chopped
- 10 garlic cloves, finely chopped
- 2 tsp hot chili pepper
- 1 cinnamon stick (10cm length)
- 125g raisins
- 125g dates, pitted
- Cut mango into cubes. Dissolve salt in water and place mango cubes in it for 24 hours. After this time, drain the cubes in a colander and set aside.
- Dissolve sugar in vinegar over low heat, stirring frequently. When it dissolves, bring to the boil.
- Add the mango cubes, chilli powder, ginger, garlic, raisins, dates, cinnamon stick and bring to the boil one more time, stirring occasionally.
- Reduce the heat to moderately low and simmer for about 2 hours or until chutney becomes thick.
- Remove from the heat, remove cinnamon stick.
- Transfer the chutney into clean jam or preserving jams.
- Store in the fridge.