Aloha Stadium Flea Market Mango Chutney?!
Aloha Stadium Flea Market Mango Chutney?
I'm looking for a recipe for a sweet mango chutney. One of my favorites is a mango chutney sold at the Aloha Stadium flea market in Hawaii. It's got a little bit of chili peppers in it but it's much sweeter than ones I've tried from stores. (I've recently made one from the Food Network from Alton Brown so please don't post that one). Please post a recipe!
Answers: mango chutney
3 unripe mangoes (about 3 pounds total)
1/2 cup distilled vinegar
1/3 cup sugar plus additional to taste if mango is very sour
1 1/2 teaspoons salt, or to taste
1/4 cup raisins
For seasoning paste
a 1-inch piece fresh gingerroot, peeled
2 fresh Thai (bird) chilies or 1 fresh jalape?o chili
5 garlic cloves
1 teaspoon ground cumin
1 teaspoon ground coriander seeds
1/2 teaspoon ground turmeric
3-inch piece cinnamon stick
2 star anise
2 tablespoons corn or safflower oil
Peel mangoes and cut into 1/2-inch cubes. In a small bowl toss mangoes with vinegar, sugar, salt, and raisins.
Make seasoning paste:
Cut gingerroot into 4 pieces. For a milder chutney, wearing rubber gloves, remove seeds and veins from Thai chilies or jalape?o. To a food processor with motor running add gingerroot, chilies, and remaining seasoning paste ingredients, 1 at a time through feed tube, and purée to a paste.
Heat a 4-quart heavy kettle over moderately low heat until hot. Cook seasoning paste, cinnamon stick, and star anise in oil, stirring frequently, 10 minutes, or until very fragrant. Stir in mango mixture and simmer, covered, over low heat, stirring occasionally, until mangoes are tender, about 30 minutes. Discard cinnamon stick and star anise and cool chutney completely. Chutney keeps, covered and chilled, about 1 month.
Makes about 4 cups.
grilled cheddar and bacon with mango chutney
8 (1/4-inch-thick) slices whole-grain bread
1 1/2 tablespoons unsalted butter, softened
4 teaspoons mango chutney
6 oz thinly sliced Cheddar (preferably Colby or Longhorn)
8 cooked bacon slices, halved crosswise
Spread 1 side of each bread slice with butter. Turn over 4 slices and spread with chutney, then divide cheese and bacon among them. Top with remaining bread slices, buttered sides up.
Heat a dry 12-inch heavy skillet over moderate heat until hot, then cook sandwiches, 2 at a time, pressing occasionally and turning over once, until bread is golden brown and cheese is melted, about 5 minutes total per batch.
Makes 4 sandwiches. Source(s):
www.epicurious.com