Mango Chutney!

Hello there!

Today 

we'll try out something 

called

Mango Chutney.

Right.

This may sound 

daunting.

Fear not!

It's actually quite 

easy.

Why chutney's?

Well,

it's a

 great accompaniment 

to any food preparation.

Really!

Simply 

spoon

some alongside 

your plate

&

 you'll be taken

on a 

gastronomical adventure

that's beyond any

magic carpet ride!

Chutney is derived from the

Sanskrit

word

"catni".

Hmmm....

Basically,

the process revolves

around a 

reduction

of

 fruit, sugar

&

 vinegar.

And a few spices & salt thrown in.

I told you it was easy!

The key 

Watson,

are a couple to

tips & tricks

that would determine the outcome.

Oh... a fly just got into my eye!

Personally,

I like to have some in the refrigerator.

It gives that extra lift of

taste & flavor

to the mundane.

Like 

accessorising

 an 

outfit!

You're still reading right?

Drain them mangoes.

Combine sugar & vinegar...

...bring to a boil.

Of course, there are an entire
spectrum
of chutneys out there!
We'll start with this 
mouth-watering,
taste-bud sensation,
that's easy on the hands too!

Stir, stir & stir...

Did you just see that....?

After an hour,

of

 gentle stirring love,

you'll end up with

something resembling

the color of

ancient

Mayan Aztec Gold,

with 

copper highlights.

The

 aroma

will transport

you to the 

Hanging Gardens of Babylon

and back!

I know.

That sounded

too far fetched.

But hey!

I have to give you some sort of 

mental imagery!!!

Once cooled,

it darkens into a

rich honey caramel hue

that cannot be mass produced.

3 half ripened Mangoes

4 tablespoon salt

2 1/3 cups sugar

2 1/2 cups water

2 cups vinegar

2 teaspoon finely chopped ginger

2 teaspoon minced garlic

2 teaspoon chili powder

2 sticks cinnamon

1/2 cup golden sultanas

Cut Mangoes into cubes.

Soak in salt & water solution overnight.

Cover.

Refrigerate.

The following day,

bring sugar & vinegar to a gentle boil.

Pour in the mangoes.

Stir.

Add ginger, garlic, chili powder & cinnamon sticks.

Stir to combine.

Add sultanas.

For the next hour, 

gently stir over low heat.

Mixture will thickened into

a rich caramel hue,

with the most intense aroma.

Here's an idea...

What you could do

are little

Vol au Vents.

Fill the inner base with

Mango Chutney.

Then top it with

stewed apples.

A sprig of mint

&

a shower of crushed  

pistachios.

Hmmm...yummylicious!

Cool the chutney completely.

And store

 refrigerated,

into glass jars.

Easy as

ABC!!!

Better than 

hay 

any day.

Slurp...

Quick...go get some mangoes!