Saturday, March 22, 2008

Spicy Green Mango Chutney

Spicy Green Mango Chutney has many used, try them all!

Spicy Green Mango Chutney:
3 mangoes, unripe
1 Plantain or Platano Macho, cut in slices or cubes
1/2 cup white vinegar
1/3 cup sugar
1 1/2 teaspoons salt
1-inch piece fresh gingerroot, peeled
1 fresh jalapeno 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 oil

Peel mangoes and cut into 1/2-inch cubes. In a small bowl, toss mangoes with vinegar, sugar, and salt. To make seasoning paste: cut gingerroot into 4 pieces. For a milder chutney, while wearing rubber gloves, remove seeds and veins from jalapeno. Add to a food processor with motor running gingerroot, jalapeno, garlic, cumin, coriander, and turmeric, 1 at a time, and puree to a paste. Heat a heavy pot over moderately low heat until hot. Cook seasoning paste, cinnamon stick, and star anise in oil, stirring frequently, for 10 minutes, or until very fragrant. Stir in mango mixture & plantains and simmer, covered, over low heat, stirring occasionally, until mangoes are tender, about 30 minutes. Remove cinnamon stick and star anise and cool chutney completely

1 comment:

  1. I'm no chef... what do you use chutney for?