[Feelin' Groovy]

Hi, I am sure that if I googled I would find lots of recipes for mango chutney but I am after a tried and tested recipe that you would highly recommend. We currently use sharwoods mango chutney and like it, but would like to make from scratch

TIA

[Dinosaurus]

I was just coming in to ask this question and saw that you had no replies - have you tried any recipes yet?

I think the one on recipe-finder looks OK (4 mangoes, chilli etc)? I think I'll try it over the next week or so if I find time (ie can't sleep!)

Does anyone have any suggestions today?

[findingada]

Okay this may not be of any use but since no one else has replied yet, I will share the tomato chutney recipe given to me by an Indian-Fijian friend. It's all very approximate and hand wavy but our family loves it. She did mention she uses a similar recipe for mango chutney but I just don't know if everything is the same:

- 5 tomatoes cut into quarters
- 10 to 11 cloves of garlic! (I only use half a medium sized garlic though)
- Approximately one 10 cm length of ginger (think pinky finger size)
- 2 tablespoons of oil (she uses canola but I use olive)
- 1 teaspoon of sugar
- 1 large pinch of mustard seeds (I prefer almost 2 pinches)
- 1 large pinch of cumin seeds (I prefer almost 2 pinches)
- 1 fresh chopped chilli (I suspect she includes the seeds but I am not sure. I use dried powdered hot chillies to get the heat the way I like it)
- 1 sliced onion (but use half the amount if you want to keep it for longer than 1 week).
- She adds one fresh curry leaf but I can't find any in my local fruit'n'veg shop and the dried leaves don't seem to add much flavour. I was thinking of growing a curry leaf tree but then I read the maintenance of it might be a headache because of its weed like potential.
- Salt to taste

Pound garlic and ginger with a mortar and pestle until it is a paste.

Fry mustard seeds in oil until they start to pop (make sure it is covered else your kitchen will get covered in popped mustard seeds!)

Fry the cumin seeds for a short time (I try not to burn them).

Fry the sliced onion.

Add ginger, garlic, and chilli then stir it for a bit

Add the tomatoes and turn down the heat.

Stir regularly until reduced and you get the consistency you like!

I sometimes keep mine for longer than a week but I am not sure how long it can keep before someone gets sick. It usually doesn't last more than one meal!

Next time I see her I will ask about what she does differently with the mango chutney.

I know it was not what you were after but it may be better than nothing.

[Funnington]

I have but, ask me the exact recipe and I'm clueless!

It's called 'curried meatballs' and my kids love them.

Basically you make meatballs - mince beef, minced onion, breadcrumbs, egg, salt & pepper.

For the sauce - a big heaped tablespoon of tomato paste, 1 teaspoon of curry powder, two big heaped tablespoons of mango chutney, a tablespoon of brown sugar and a bit of water (maybe half a cup???).

Bring the sauce to a simmer and simply drop in the meatballs (raw, no need for frying off first) and simmer away until cooked.

Sorry for the lack of 'exactness', I just freestyle this recipe.

It's nice served with either rice or mashed potato.

(You can add more curry if you like things a bit hotter/spicier).

This post has been edited by Funnington: 22/01/2013, 06:17 PM