Susanne's Crafty
Corner: Cooking
Chutney
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I've always thought
that I didn't like chutney, until last christmas. For christmas dinner I
made a very good pate with belgium beer accompanied by a home made
mango-apple chutney. Now I know I do like chutney, very much even. I
just don't like the ones you can buy ready made in stores.
Since then I make once in a while a batch of chutney for my own use and
for friends and family: they just love it! Here you can find some of my
favourite recipes.
Apple-Mango Chutney
- 1 mango
- 1
large apple
- 2 dl
(cider) vinegar
- 125 g
(cane) sugar
- 75 g
raisins
- 30 g
fresh ginger
- 1
teaspoon black mustardseed
- 1clove
of garlic
- 1 big
onion
- bit of chili mix
- 4
peppercorns
- salt
You will
also need a mortar, saucepan and a couple of jars. Sterilize the (glass)
jars before use by boiling them out.
Peel the mango and apple and cut these into pieces. Shred the onion and
fry it with a bit of butter in the saucepan. In the meantime press out
the garlic and grate the ginger. Ground the peppercorns in the mortar
and add all ingredients to the onion.
Let this slowly cook for about 10 to 15 minutes. You can mash it after
that to make the pieces in the chutney a bit smaller. Pour it into the
jars, close and put upside down to cool. This way the chutney can be
kept in the fridge for at least 1 1/2 months. After opening use in a
couple of days.
Date-Mango Chutney
- 1 mango
- 250 g
fresh dates
- 2 dl
vinegar
- 125 g
(cane) sugar
- 40 g
fresh ginger
- 1
teaspoon black mustardseed
- 1clove
of garlic
- 1 big
onion
- bit of chili mix
- 4
peppercorns
- salt
You will
also need a mortar, saucepan and a couple of jars. Sterilize the (glass)
jars before use by boiling them out.
Peel the mango and cut it in small pieces. Remove all the kernells out
of the dates and cut the dates in small pieces. Don't try to do this
with a stick blender! I could do the samba with the motor piece
afterwards because of all the pieces of the cog wheels that had broken
off.
Shred the onion and fry it with a bit of butter in the saucepan. In the
meantime press out the garlic and grate the ginger. Ground the
peppercorns in the mortar and add all ingredients to the onion. Let this
slowly cook for about 10 to 15 minutes. Pour it into the jars, close and
put upside down to cool. This way the chutney can be kept in the fridge
for at least 1 1/2 months. After opening use in a couple of days.
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