Sunday, May 8, 2011

Day 130! Pakistan - Homemade Mango Chutney - Up Next, Palau


It's Mother's Day, and contrary to the popular notion that mothers should have the day off from cooking, I was only too happy (or deranged) to get in the kitchen this afternoon to make a batch of mango chutney. Last week I made Omani Chicken Tandoori, and my family liked it so much, that we're having it again tonight-- this time with a side of mango chutney to make the dish even better. This sweet, spicy and aromatic chutney is a staple in Pakistan so I just couldn't resist making it, as I love mangoes and they're now coming into the market in beautiful abundance. There are virtually hundreds of recipes for mango chutney, but I liked this one from closet cooking. Best of all? The recipe makes enough to give a jar to that extra special,  sweet and spicy someone in your life.

Officially the Islamic Republic of Pakistan, Pakistan is a sovereign state in south Asia. The country's coast line runs along the Arabian Sea and Gulf of Oman and is bordered by Afghanistan, India and China. Pakistan is the site of several ancient cultures, including the neolithic Mehrgarh and bronze era Indus Valley Civilization. This rugged, beautiful country is the 6th most populous in the world and and has the 2nd. largest Muslim population after Indonesia.

Cuisine in Pakistan varies greatly by region. Generally the food is a blend of Indian, Afghani, Iranian and Asian traditions. Depending on the region, food can be highly seasoned and spicy or mild and aromatic. I chose this Mango Chutney recipe because mango is known as the "king of all fruit" in Pakistan and is the most commonly eaten fruit. Sweet and versatile, Mango is used to make Lassi, chutney, pickle, cakes, ice cream and many other popular dishes.













Mango Chutney (Adapted from Closet Cooking)
(Makes about 4 cups)

6 cups mango, pitted, peeled and chopped
1 onion, chopped
1 read chili, seeded and chopped
1 Tbsp. garlic, grated
1 Tbsp. ginger, grated
2 cups brown sugar
1 cup golden raisins
6 cardamom pods, crushed and ground
1/2 tsp. ground turmeric
1/2 tsp. ground cloves
1/4 tsp. ground cinnamon
1 tsp. cayenne
2 1/2 cups vinegar

Pour everything into a large, non-reactive pot and boil with the lid half-on until it thickens, about 30-60 minutes.

Pour into clean air-tight containers that have been washed with hot soapy water and well dried and refrigerate for up to 3 weeks.*

* You can also use traditional canning methods, in which case you do not have to refrigerate the jars, but do store them in a dark, cool place.

Final Assessment: I admit it - I ate this right out of the pot with a spoon. It's rich, spicy, sweet and adds a wonderful flavor and kick to meat, chapati or anything your could possibly imagine. A+

17 comments:

Deanna said...

Sounds delicious - can't wait to try it!

sadie said...

Thanks, Deanna! Easy as could be and delicious. It's got a little kick to it, so if you prefer, cut back slightly on the cayenne...otherwise, go for it!

Joyce said...

I just discovered your blog! I teach 3 periods a day of cultural foods at a local HS. Only 6 weeks left of cooking and they are closing down my department and I will be teaching elementary. I wish I had discovered your blog sooner. The mango chutney looks yummy.

sadie said...

Hi Joyce: First, welcome! Second, what a shame your department is being closed down - I can't think of a better, more meaningful way to teach in context. Lucky kids to have you as a teacher! Maybe you can find a way a weave some of the blog into your next venture. Thanks so much for connecting!

Sylvie + family said...

Hi Joyce, I am an expat who lived in the Philippines then Sri Lanka, now in Latvia, and I do love your blog !!! Just wanted to ask, is it really 12 tsp ground cloves, or 1/2 ? Sounds a lot if compared to the other spices. Cheers !

sadie said...

Hi Sylvie: Thanks so much for catching that typo!!! It's 1/2 tsp. cloves, not 12 (can u imagine how awful that would be?!) I'm wondering...could you share a recipe from the Philippines as I'm rapidly approaching? If so, send it to my email: sarah.commerford@verizon.net. Thanks so much for connecting :)

Brenda said...

Sadie, this chutney is positively swoonworthy! I made it this afternoon and have stealing back to the jar for tastes. Serving it with Chana Masala for dinner tonight and I can't wait!

Love your blog, too. What a great idea!

Brenda

sadie said...

Thank you Brenda! I'm so glad you like the recipe and even more thrilled that you're serving tonight! I admit to eating it out of the jar with a spoon to :) This morning I wondered how it might be on toast! Thanks so much for connecting - your dinner sounds wonderful!

Sylvie + family said...

Hi Sarah : I made this great Chutney today. Smells terrific and is just melting, spicy but not too hot. Thanks again for sharing this recipe !!!

sadie said...

Hi Sylvie! So glad you liked it! xoxo

Astrid said...

Mango chutney is just so yummy. I once made it from an Indian recipe - to die for. :)

sadie said...

Thanks, Astrid - as far as I'm concerned, Mango Chutney is good with EVERYTHING!

Send gifts to pakistan said...

wow!
looking delicious !
i will try this!
thanks for sharing this mango chatni!

sadie said...

Thank you so very much for commenting, "send gifts to pakistan" I hope you'll the recipe and am 99'999% sure you'll like it!

Muhammad Atif said...

I chose this Mango Chutney recipe because mango is known as the "king of all fruit" in Pakistan, Send gifts to Pakistan from UK.

Muhammad Atif said...

I chose this Mango Chutney recipe because mango is known as the "king of all fruit" in Pakistan, Send gifts to Pakistan from UK.

sadie said...

Thank you, Mohammad! Thanks so much for the kind words - I love that it's known as the "king of all fruits!"