Thursday, 18 January 2018

Mango Salsa Chutney

Mango chutney in January, I hear you say. These days you can buy Summer fruits, all year round in most markets and supermarkets. I am fully aware that mangoes in January is not seasonal, but we all could benefit from a tropical burst in our lives. I used to eat mango chutney, shop brought and to serve alongside a curry. However, making Newton and Pott mango salsa chutney, I don't think I'll go back to shop brought mango salsa chutney. For one, the mango pieces are chunky and juicy instead of the mainly pureed shop brought version. The mango salsa chutney was incredibly easy to make and even easier to eat.





Ingredients 
2 red peppers
500g red onions
3 tbsp olive oil
sea salt and freshly cracked black pepper
2 small garlic cloves
3 birds eye chillies
2 limes
30g fresh ginger
1/2 tsp ground cinnamon
1/2 tsp chili flakes
250g light brown sugar
4 large mangoes
350ml cider vinegar

makes 3-4 300ml jars

Method
Preheat the oven to 120C/100 (fan), gas mark 1/2. Halve the red peppers, remove their stalks and seeds then place them on a baking tray and cook in the oven for at least 1 hour. Once soft and browned, remove from the oven, peel off their skins then finely slice and dice them.
Peel and dice the onions. Heat the oil in a heavy-bottomed pan, then add the onions and a little salt and pepper and cook for about 10 minutes.
Meanwhile, peel the garlic, de-seed the chillies the finely chop them both.
Zest the limes then halve them. Peel and grate the ginger. Add the garlic, chillies, lime zest and halves, ginger, cinnamon and chili flakes to the onions and cook for another 10 minutes.
Add the sugar to the pan and caramelise for 5 minutes.
Meanwhile, peel, stone and cube the mangoes. Add to the pan with the vinegar and gently bring to the boil.
Simmer, stirring continuously for 20-30 minutes, until the chutney starts to thicken, add the diced red pepper and cook for a further 10 minutes.
Remove from the heat and take out the lime halves. Ladel into warm, dry sterilised jars, then seal.
You can eat this one the very next day but it will mature nicely if left for at least 4 weeks.
Keeps for up to 6-8 months unopened. Once opened, refrigerate and consume within 4 months.

xxx
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Saturday, 16 July 2016

Cherry Compote

I'm an avid lover of making chutneys, jams and curds. Especially in the Summer and Autumn months where some of my favourite seasonal fruits and vegetables are in abundance. I've been following Kylee Newton, owner of Newton and Pott for some time on social media, impressed by her unusual and unique flavour combinations and chutneys. Seasonal Summer fruits are in abundance and I miss them as the other seasons start. 
Cherries can be a bit hit and miss with me, it's not a fruit I buy every week (whereas there are others which I buy every week in the Summer without fail such as mangoes and pineapple) as I don't like the stone in it. But as I flicked through The Modern Preserver and having a glut of cherries (my local market stall sellers gave me a bowl full for free), I wanted to create a quick and delicious compote from this preserving book. The cherry compote has to be eaten within 3 days, so what I would suggest is to serve with granola, spread on toast and mix with Greek yogurt. 




Recipe from The Modern Preserver
Makes 1-2 250ml cups

Ingredients
700g fresh cherries
100g golden granulated sugar (I used granulated sugar)
100ml brandy (I used 50ml dark rum)
100ml orange juice

Method
Stone the cherries then put in a saucepan with all of the other ingredients. Bring to the boil and simmer, string intermittently, until the cherries soften and start to release their juices, around 15-20 minutes, or until it has a jammy consistency.
Remove from the heat and serve straightaway or cool then keep in the fridge and eat within 2-3 days. 

xxx
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