Friday, 25 May 2012

CHUTNEYS



Today I gonna talk a bit about Chutneys. What is a Chutney?
Well Chutney is a conserve originally from Asia and imported to countries like UK or France beginning of 17th Century as a delicatessen.
The traditional chutney is usually a mix of spices, fruit and vegetables. This days is very popular in all kind of cuisines due his amazing combination of texture, fruity flavour, spicy and the final touch of vinegar in your mouth.
Is been popular in the Spanish cuisines for the last 10 years but still not the same thing as the traditional Chutneys. The spanish way to do it is softening some shallots with butter, then adding chopped fruit, spices, touch of vinegar and sugar. That's all. The ending product is a very refreshing, very fruity chutney but far away from what it should be...some people even blend it giving it a texture of a sauce.

One of my favourite dishes is the Foie gras mi-cuit, mango chutney and toasted brioche.

This recipe was given to me from an Indian chef and it is very easy to prepare and it couldn't be more tasty.

Mango Chutney

Ingredients:

2 mangoes, peeled and cut is cubes
1 cm finally chopped fresh ginger
1 garlic clove finally chopped
1 shallot finally chopped
250 g demerara sugar
pinch of salt
1 fresh chilli finally chopped or 1/4 tsp dried chilli flakes
1/2 tsp ground cumin
1 cardamom pod
1/2 tsp ground cinnamon
2 cloves

125 ml vinegar
touch of ground pepper

Preparation methode:

Mix all the top ingredients in a bowl and cover with cling film. Place in the fridge for 8 hours aprox.
I leave it over the night, can be 6 or 10 hours...the important thing is sugar and salt soften the onion, garlic and releases all the mango flavour.
The day after put all the mix in a pot a cook in a medium gas for about 30 minutes, steering every 5 minutes, then add the vinegar and salt and leave cook for another 5 minutes. Have prepared 1 or 2 jam jars ready to pour in. Once the jars are filled close them and put the up side down. Leave it to cold down it self, then you can label it and keep it for a long time. I have some chutneys that I made 5 years a go and still perfect.
I like to finish my chutney before to serve with fresh chopped coriander.











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