Topic started by gwen (@ user-2inikpg.dialup.mindspring.com) on Tue Aug 1 16:32:47 .
All times in EST +10:30 for IST.

I am looking for your grandmother's wonderful mango chutney recipe. I can't seem to find a recipe that is truly different. Also, if any one could give me a quick lesson in chutney basics (ie: ratios of sweet to sour to fruit) I would be very appreciative.

Responses:

• From: Mishti (@ hil-qbu-pth-vty46.as.wcom.net) on: Tue Aug 1 23:19:40 EDT 2000
  
  Chutneys basically fall into two catergories: fresh and cooked. The most basic everyday chutneys are usually made with fresh herbs,coconut,nuts,chilies,ginger and maybe some lemon or lime juice. These are pounded out fresh on a grinding stone for each meal.
  
  The cooked chutneys are made with innumerable different fruits or vegetables and are also made fresh. Lauki squash ,tomato and plum are examples.
  
  The "Major Grey" type of mango chutney is actually, by indian standards, a mango pickle.
  
  Chutneys are VERY influenced by the region they come from. There is no standard variety.
  
  Here is a recipe for a Bengali style mango chutney that I think would qualify as different.
  
  Ingredients:
  3 cups finely chopped fresh ripe mango pulp
  1/4 cup water
  1 tablespoom peeled,minced fresh ginger
  1/4 teaspoon salt
  2-3 tablespoons sugar
  1-2 tablespoons mustard oil
  pinch of asafetida
  1/2 teaspoon panch phoran ( equal parts cumin seeds, fennel seeds, brown mustard seeds, kalonji seeds, and fenugreek seeds. Mix all seeds together and then measure.)
  1-3 whole dried red chilies
  
  Method:
  Put mango,water, ginger and salt in a pan over low heat. Simmer, covered, until mango is very soft. About 1/2 an hour. Add sugar and cook 1 minute more. Remove from heat. Heat mustard oil in a small pan over med-high heat until just begiining to smoke. Add red chilies and panch phoran when spices begin to pop and splutter sprinkle in asafetida then immediately pour entire contents into mango mixture. Stir gently. Allow to sit for a few minutes fir the flavors to develop.
  Serve with rice or papads at the end of a meal.
  Tasty!
  
  
• From: NOV (@ ptl-cache6.jaring.my) on: Tue Aug 1 23:58:57 EDT 2000
  
  Well here is a simple mango chutney MY grandmother used to make.
  
  YOU NEED
  
  Green or semi-ripe mangos sliced (use the seed as well)
  Onion, sliced thinly
  Red chilly slided thinly
  Curry leaves
  Raisins
  Sugar to taste
  Salt to taste
  Mustard seeds (Kadugu)
  Oil
  
  
  TO MAKE
  
  Heat a little oil in a wok. Add mustard seeds, and when they splutter add onion, curry leaves and chilly.
  When onion becomes limp and transparent, add raisins. Cook for a few sconds before adding the mango and some water.
  Bring to boil.Add sugar and salt to taste.
  When mango is soft and and chutney-like, remove.
  For visual effects, you can add some yellow colouring! :-)
  
  
• From: NOV (@ ptl-cache6.jaring.my) on: Wed Aug 2 00:44:45 EDT 2000
  
  Oops! Add the colouring whilst cooking, not just before serving. :-)
  
  
• From: Gundothara (@ 202.188.12.212) on: Wed Aug 2 09:33:10 EDT 2000
  
  Sounds yummy...
  
  
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