by marie on Feb 25, 2013
Exactly what does the term chutney stimulate you? I believe, chutney is completely mounted on my dad. He likes to prepare and it is always very creative in the kitchen area. And that he loves food shopping. You are able to for sure tell I’m his daughter. My dad and that i would be the only persons I understand who love visiting the supermarket. We like spending hrs checking the shelves, compare different products, check out something totally new. Well, a minimum of theoretically, whenever we have enough time. And so far as I’m concerned, this isn’t frequently the situation.
Chutney? Right. And So I discovered chutney after i would be a kid. My dad made us someone day and that i remember thinking it had been scrumptious and stylish (that wasn’t most likely my exact words, but you get the drift). I don’t know precisely what sort of chutney it had been but nonetheless, I recall the flavour. It had been only lately though which i began making my very own, beginning with this particular fig chutney. In France, we eat some specifically for Christmas, like a spread with foie gras (essentially it’s a goose or duck liver pt, but the fact is, it’s a lot more that the simple pt&...! and for sure less disgusting because it sounds). Anyway, I really like chutneys simply because they’re sweet and packed with spices like cloves, nutmeg and&...cinnamon. Bingo! This mango apple chutney is definitely an adapted form of my fig chutney recipe. It’s very good because Solal ate it through the spoonful. Wanna apply for yourself?
Mango Apple Chutney
Prep Time: ten minutes
Prepare Time: forty-five minutes
Total Time: 55 minutes
Yield: Makes about 1 1/2 cups
Meal: two tablespoons
Cal: 47.58 - Protein: .28g - Fat: .14g - Carbs: 11.7g - Fiber: .64g - Sugars: 10.8g
WW Old Points: 1 pt - Points+: 1 pt
- 1/2 cup white-colored wine vinegar
- 1/2 cup brown sugar
- 2 cups fresh mango, peeled and cubed (a couple of small mangoes)
- 1 small apple, peeled and cubed
- 1/3 cup white-colored onion, chopped
- 1/4 teaspoon salt
- 1/8 teaspoon sriracha hot sauce
- 1/2 teaspoon ground ginger root
- 1/4 teaspoon ground clove
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 1 star anise
- Inside a saucepan, melt sugar with vinegar. Add mango, apple, onion, salt, sriracha and spices (ginger root, clove, nutmeg, cinnamon and anise).
- Provide a boil, then reduce to low heat and prepare for around 45, stirring frequently, until chutney has thickened.
- Remove from heat and pour into mason jars. You are able to serve it immediately or store it within the fridge for days for later.
This chutney is much more around the runny side. If you want it thicker, reduce vinegar.
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6 Comments
Coucou,
Aprs avoir lu ton texte, il fallait que je soulve united nations point. Tu es sre que la 1re fois que tu en a mang c’tait avec papa et non avec Chantal. Pour moi, la chutney est carrment associe elle&... En tout cas, c’est grce elle que je l’aie dcouverte. Et finalement, je n’aime pas trop&...
En tout cas, trs jolies photos
Plusieurs bisous
Ah bah a y est finalement tu as trouv l'ensemble des commentaires!
Oui, certaine, je me souviens trs bien, c’tait dans la cuisine plusieurs ursulines. Je pense que ma mre a dcouvert le chutney aussi ce moment l et peut tre que du coup elle en a refait componen la suite. En tout cas, je n’ai aucun souvenir de chutney avec elle. C’est marrant comme nos souvenirs peuvent tre totalement diffrents.
Merci pour l'ensemble des photos Bisous
I really like all chutneys, but mango is certainly my personal favorite. I’ve never managed to get myself though, and so i’m putting this on my small To Create Soon list!
