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Charles' Cookbook
| Alphabetical index | Bread | Starters & Sauces | Main courses | Cakes & Puddings |
Red Hot Mango Chutney
This really is a scorcher! Be careful when handling chilli, as the "hotness" will be absorbed into plastic utensils and the skin. The same chemical is responsible for the preservative action of chilli.
A wonderful taste, one of the few dishes I've eaten which uses a lot of fenugreek seeds, which can be very bitter. This chutney makes a good flavouring for a curry. The recipe is from the Indian region of Gujerat.
| 1kg | Green Mangoes |
| 100g | Fenugreek (Methi) seeds |
| 100g | Coarsely ground Fenugreek seeds |
| 50g | Mustard seeds |
| 1t | Asafoetida |
| 100g | Chilli Powder |
| 100g | Vegetable Oil |
| 1t | Salt |
Soak the whole fenugreek seeds in water overnight. Drain and wash them, then let them dry for an hour. Heat the oil and fry the soaked seeds until they have stopped popping and have turned red. Now add the rest of the fenugreek seeds and the asafoetida and fry the masala for a few minutes more. When the mix has cooled, add the salt, chilli and turmeric.
Cut the mangoes into thick slices, as large as will fit in the jars. Pack the pieces of mango with the masala mix, pressing the mango and masala firmly. Make sure you do not use too much mango, as the chutney relies on the preserving properties of the chilli. Use a jar with a tight-fitting lid, leave for a few days and then cover the contents with extra oil. Leave the pickle for at least 2 weeks more before eating. The chutney will keep for at least 2 years.