There are times I would love to live in other climes. If they got rid of the excessive heat and humidity. My mum used to head down to Florida as a child in the early 50’s. I can’t imagine the heat in the car all the way down the east coast without A/C. But when she got there Grammy Kevin had mango trees. What a treat that must have been fresh off the tree with the juice dripping. I love the sweetness of the mangoes but they go well with spice. It’s a great ingredient to work with.
As I mentioned in the last post for hot pepper jelly my husband and I indulged in a kitchen day. We take the day to just create and enjoy being with each other. I love those days. 🙂 Our next treat was mango chutney. We got the recipe from the “Best Ever Curry Cookbook” by Mridula Baljekar. We’ve had some great meals from that cookbook. As with the hot pepper jelly it wasn’t difficult to make but the flavours are wonderful.
To begin with you want as many fresh ingredients as you can find. We doubled the recipe so that is what I’ll tell you for this post. It made about 5 half pint jars worth. We found some really nice mangoes and fresh ginger yesterday at the co-op.
Cut 6 mangoes into chunks. If they are a bit firm that is ok. Heat in a large pot with 1 1/3 cup of apple cider vinegar. Cover and simmer over low heat for 10 minutes.
In the mean time prep the other ingredients. Finely chop 2-3 cloves of garlic, grate about 2″ of ginger, and finely chop two small hot peppers. We used jalapenos from our garden. My fingers burned for several hours with the pepper juice after all our recipes! Also, bruise 5 cardamom pods. The recipe also calls for 1/2 tsp of coriander seeds crushed but we didn’t have that so we used a bit of ground coriander. And you will need 1 bay leaf, 1/2 tsp salt, and 1 1/3 brown sugar. After the 10 minutes add all the ingredients to the mangoes and apple cider vinegar.
Slowly bring to a boil then lower the heat and simmer for 30 minutes.
Follow the standard jarring techniques. It did say to leave for a week before eating but we tasted it and it was amazing so it would be hard to wait a week!
I had a fabulous day with my husband in the kitchen. Every once in awhile we’ll just make a bunch of stuff which means good things for upcoming posts! The first thing we made was hot pepper jelly. It’s that time of year where our peppers are bursting with hot and sweet. And it is also a jelly that is very easy and fast to make.
The recipe calls for mostly sweet peppers but as this is supposed to be hot pepper jelly I ignore that and just make sure I have 4 cups total of peppers. The guide I use came from allrecipes.com. It only called for 1/4 cup of hot peppers! You have to have some zing in this.
I grabbed poblano, hot wax, and jalapeno peppers as well as a few bell peppers. I chopped them and then let them drain for a bit. You don’t want this overly watery.
In a saucepan add the peppers, 1 cup apple cider vinegar, and 1.5 oz of pectin. As you cook this if you need more pectin add a bit more. I found this amount to work for these peppers.
Stir well then bring to a simmer. I have it simmer while the water for the jars is coming to a boil. It allows the flavours of the peppers to come out nicely.
Bring it to a boil then add 5 cups of sugar. Sounds like an insane amount doesn’t it. But it works. But because of all the sugar I definitely want some heat to come through with the hot peppers.
Keep stirring as the sugar blends in. Then bring it to a boil for about a minute or so.
Can in the jars after you sterelise them. Then boil for 5 minutes. Allow to cool.
Happens every year. No matter what you do they come. The dreaded fruit flies. What to do? My husband showed me a great trick a few years ago. And it works like a charm.
All you have to do is put some apple cider vinegar into a small bowl. Stretch cling film over it and poke holes in it. Make sure the holes are just big enough for them to get in. They are attracted by the smell and then they drown in the cider. It works quickly. Just change as needed every couple of days until they are gone.