PEAR-THAT-WAS-MANGO CHUT­NEY

NZ Lifestyle Block - - Diy Food -

The orig­i­nal recipe used four large ripe man­goes. It re­ally needs the tart ap­ples and the pears to be firm, other­wise it tends to be a bit runny.

In­gre­di­ents

2 onions, peeled and chopped 3-4 big cloves gar­lic, peeled and

finely chopped 1 red chilli, de-seeded and finely

chopped 4cm piece of gin­ger, peeled and grated 1 tart ap­ple, peeled, cored and chopped

into cubes 5 large firm pears, peeled and chopped

into cubes 4 car­damom pods 1 tsp fenu­greek seeds 1 tsp cumin seeds ½ tsp co­rian­der seeds 2 tsp black mus­tard seeds 1 cin­na­mon stick ½ tsp turmeric 350ml white wine vine­gar 400g soft light brown su­gar 1 tsp black onion seeds 1 tsp salt juice of 1 lime

method

Crack the car­damom pods and grind the seeds with a mor­tar and pes­tle. If you don’t have one, a small grinder-type ap­pli­ance (like one for cof­fee beans) is fine. Toast these along with the fenu­greek, cumin and co­rian­der seeds in a dry fry­ing pan un­til toasted and fra­grant. Lightly grind this mix in the mor­tar and pes­tle or grinder. Toast the mus­tard seeds in the same pan. Place all in­gre­di­ents in a large, heavy-bot­tomed pot and bring slowly to the boil. Con­tinue to cook for 30-40 min­utes by which time the chut­ney should be thick­en­ing up nicely – stir reg­u­larly to pre­vent stick­ing. Re­move the cin­na­mon stick, spoon into ster­ilised jars and seal im­me­di­ately. Leave for at least four weeks be­fore open­ing.

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