A Year In Redwood

As I say there was a bit of a ‘yellow’ thing going on in the kitchen yesterday!  Mango Chutney and Lemon Curd all in the one afternoon.  🙂  Both tasted good though and I enjoyed being in the kitchen for the afternoon – first time in an absolute age that I have been able to do so.

I had bought the mango earlier in the week as Lidl had them on special offer at only 49 c each… couldn’t miss the opportunity.

The recipe I used for this came from Best-Ever Cook’s Collection – Indian by Shehzad Husain and Rafi Fernandez – a great book that I have had for years!

Ingredients:

• 4 tbsp malt vinegar
• 1/2 tsp crushed dried chillies
• 6 cloves
• 6 peppercorns
• 1 tsp roasted cumin seeds
• 1/2 tsp onion seeds
• salt to taste
• 6 0z sugar
• 1 lb green (unripe) mango, peeled and cubed
• 1 piece fresh ginger – 2 in long – finely sliced
• 2 cloves garlic – crushed
• thin peel of 1 orange or lemon (optional)

Method:

Heat the vinegar with the chillies, cloves, peppercorns, cumin and onion seeds, salt and sugar.  Simmer until the flavours of the spices infuse the vinegar – about 15 minutes.

Add the mango ginger, garlic and peel.  Simmer until the mango is mushy and most of the vinegar has evaporated.  When cool pour into sterlized bottles.

Leave for a few days before serving.  (I had a sneaky taste yesterday and it was yum yum!)