PDA

View Full Version : Green Mango Chutney


Fliegenmong
26th Jan 2013, 03:14
Helped a mate move last weekend, he moved out of the hinterland, up to Brissy....the property he left had many many mango trees, laden with fruit. I packed the back seat floor with as many Mangos as I could, and they in a big 'bin' in the kitchen.....thought I'd make some green mango chutney with some of them.....gawd knows we've got enough!!

Mostly looking around on the innynet recipes seem to have the mango soaked in salty water for 4 - 24 hours before cooking.......why?? Can'y you just cook it right away??

Fox3WheresMyBanana
26th Jan 2013, 03:33
http://www.ces.ncsu.edu/depts/foodsci/ext/pubs/497-05.pdf
Try this reference.

Brining stops the grow of organisms which spoil the fruit. Mustn't add too much either

Fliegenmong
26th Jan 2013, 03:48
Thanks Fox3., interesting

I'm going with a variation of this...

Mango Chutney (http://www.annettemcfarlane.com/_Mango_Chutney.htm)

I listen to Annette on morning gardening radio on a wekend, right after Fish Talk

Fliegenmong
26th Jan 2013, 04:14
Righto!, done....YUMMY! will need to jar them up now! Never made a chutney of any description before:D

Solid Rust Twotter
26th Jan 2013, 06:47
If you have any left, try an achaar. Not as sweet as chutney and goes really well with cheese on a slice of wholegrain. I buy it in 5 litre buckets back home and go through it like a swarm of locusts. Delicious.:ok:

Slasher
26th Jan 2013, 11:23
Sorta reminds me of the last time I had a severe chest cold....


http://t2.gstatic.com/images?q=tbn:ANd9GcRY_aB1VdyhKlo_azNNze3JXCTvwI3Xi3v0vsN-V0VdFWfWUefj&reload=on

Milo Minderbinder
26th Jan 2013, 17:34
Dunno about salty water......my mother always used to sprinkle large quantities of dry salt over vegetables she was going to pickle or chutney (onions, cauliflower, cucumber, green tomatoes) her logic (as passed down from her mother) was that it helped to dessicate the veg, so the vinegar was more easily absorbed.
She'd shake most of the salt off before commencing cooking - not wash it off, as that would negate the whole salting process
As far as I can remember she used to buy it in large blocks and smash it with a hammer into small pieces and cover the veg with that, she didn't use powdered salt as I guess that would be too hard to shake off