Mango Chatni

Mango Chutney . Cooking recipe that uses Mango , “the King of fruits”, belongs to the most traditional cuisine in India. The Chutney are already traveling on all continents, and each one has adapted it to their wishes and the availability of ingredients. Used in Southeast Asian cuisine, the English turned it into pasta for their “Five o’clock tea”, but others use it for any occasion.

Summary

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  • 1 Background
    • 1 Fruits and chuneys
  • 2 Mango Chutney
    • 1 Preparation
  • 3 Mango Chutney II
    • 1 Preparation
  • 4 See also
  • 5 Sources

Background

Used in Southeast Asian cuisine, the English turned it into pasta for their “Five o’clock tea”, but others use it for any occasion.

Fruits and chuneys

Mango as, the King of fruits, is used as a reference for these recipes , but you can also talk about the Queen of fruits, Pineapple , but it has more fragility. On the other hand there is the other, the Coco (Cocos nucifera), with an origin assigned in America , also has a group of uses in these types of recipes and other Asian ones that are not sweet. And you can not exclude other fruits not as tropical as would be apples, cherries, plums and others. In addition, the vegetables also enter them, alone or in combinations with the others and the most American and international one could not be missing, the chili pepper.. All of its cultivar variants, but especially the spicy ones, have their place secured here.

Of course, the case of the “King” is something particular and perhaps not as much as avocado or chocolate in the Mole, which are incorporated in a single way.

In Chutney, as well as in pasta for snacks, mangoes can be incorporated as pasta (smoothies) or more or less large pieces, all depending on the consumer and their orientation of use. And not in accordance with these forms, sauces are prepared with them for meat or poultry and especially for salads or cocktails of fruits and vegetables.

There are other culinary preparations that resemble chutney and whose categorizations would be somewhat difficult, unless they were all grouped as pickles and among these would be the Pickle, the Relish, the Arab Trushis, the innumerable Chinese or Asians in general.

The already mentioned moles and all the chili peppers or sauces (chilies or chili peppers) would enter the Americas. You also have to give space to American ceviches, Japanese sushi, and Spanish pickles.

Mango Chutney

Hindu )

  • 3 medium or large handles
  • 1 tablespoon of Salt
  • 1 tablespoon of mustard
  • 1/4 teaspoon cumin beans
  • 1 bay leaf
  • 1/4 teaspoon ground oregano
  • 2 leaves of French oregano
  • 1/8 teaspoon of Pepper
  • 2-3 cloves of garlic
  • 1/8 teaspoon nutmeg
  • 3 cloves
  • 1/4 teaspoonful of ginger
  • 2-3 tablespoons of vinegar
  • 3 tablespoons of oil
  • 2-3 red peppers
  • 5 tablespoons of sugar

Preparation

Cut the mangoes into pieces to your liking (the best are the pintons, but they can be green or ripe). Crush the garlic, salt, bay leaf and the rest of the dry spices, adding the sugar. Slide the tablespoon of mustard into the oil and join them mixing well, add the vinegar , mix well again.

After 24 hours they can be whipped or ground together to find a more or less thick paste. For use as a salad dressing 24 hours are enough, but you must liquefy something, to eat as canapé pasta or as an accompaniment it is preferable to wait the other 48 hours. In this case, he admits adding a few tablespoons of coarse or broken ground peanuts , cracked or coarsely ground nuts, roasted and coarsely ground cashew seeds

Mango Chutney II

  • 400 gr. mango pulp
  • 2 sour apples
  • 1/4 liter of cava vinegar
  • 180 gr. of sugar
  • 1 teaspoon of mustard
  • 3 cloves
  • 1 stick of cinnamon
  • 10 gr. of ginger powder
  • Salt
  • White pepper .

Preparation

Boil the vinegar, sugar and spices for 12 minutes. Add the mango and the apple to taquitos. Cook over low heat, uncovered, 30 minutes or until it has a confiture texture. Put the hot chutney in jars, previously sterilized, close and turn upside down until cool. Wait a week before consuming.

See also

  • Grated coconut rice
  • Chutney
  • Coco Chutney
  • Coconut and tomato chutney
  • Vegetable and fruit chutney

 

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