Subj : Malaysian Mango Chutney
To   : All
From : Ben Collver
Date : Thu Sep 07 2023 10:47:10

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Malaysian Mango Chutney
 Categories: Chutneys
      Yield: 1 Batch

MMMMM----------------------------BASE---------------------------------
      2 tb Oil
      2 sm Unripe mangoes; peeled and
           -cut into 1/2", (1 cm) cubes
           -to yield 1 cup (300 g / 10
           -oz)

MMMMM------------------------SPICE PASTE-----------------------------
    1/2 ts Cumin seeds
    1/2 ts Fennel seeds
    1/2 ts Coriander seeds
    1/4 ts Turmeric powder
           Ginger root; 1/2" (1 cm),
           -sliced
      2    Red chilies; deseeded and
           -sliced
      3    Shallots; sliced
      2    Cloves garlic; sliced

MMMMM------------------------WHOLE SPICES-----------------------------
      2    Cloves
    1/2    Cinnamon stick; 1" (2.5 cm)
      1    Star anise pod
      1    Cardamom pod; lightly
           -bruised

MMMMM--------------------------DRESSING-------------------------------
    1/4 c  White vinegar (125 ml)
      1 tb Raisins; heaping
      3 tb Sugar
    1/2 ts Salt

  Grind the Spice Paste ingredients in a mortar or blender, adding a
  little oil if necessary to keep the blades turning.

  Heat the remaining oil in a pan and stir-fry the Spice Paste and Whole
  Spices over medium heat until fragrant, about 10 minutes.

  Add the Dressing ingredients and the mangoes to the pan. Reduce the
  heat to low and cook for 20 minutes, until the mangoes are soft. Add
  1.5-2 tb additional sugar if the mangoes are very sour. Store the
  chutney in the refrigerator for up to a month in a sealed jar. Serve
  with meat and fish dishes.

  Recipe FROM: The Food of Malaysia, Periplus 2005.

MMMMM

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