Spice Up your Life: Mango Chutney Recipe and Garam Masla Blend
2013
Spice up your plate and excite your palate with the fabulous flavor explosion of mango chutney. This sweet, spicy and savory condiment transforms your plate into an exotic adventure. I love this chutney served along with a main dish meal or one of my favorite ways of eating it is spread on crackers. It pairs well layered with hummus or almond or cashew cheeses as well. Chutney is used in a similar way that pickles or relish is used. Great on burgers, sandwiches and I have even used it successfully as a pizza topping. Get creative with it and add a touch of the unexpected. It is a wonderful flavor enhancer that livens up any plate.
Mango Chutney Recipe
Ingredients
1 Mango (aprox. 1½ cups) – peeled, cored and chopped
¼ cup Red Pepper – chopped
¼ cup Pineapple – chopped
¼ cup Onion – chopped
¼ cup Raisins
¼ cup Agave
½ Tbsp Apple Cider Vinegar
½” Ginger – minced
1 Garlic clove – minced
1 Tbsp Cilantro leaves – chopped
½ tsp Garam Masala
¼ tsp Chili
¼ tsp Mustard powder
¼ tsp Salt
dash of Cayenne to taste
Directions
Process all of the ingredients except for the mango together in a food processor and pulse chop until coarsely chopped. Put the chopped mangoes into the processor and pulse chop them with the other ingredients until they are in small pieces. Remove to a bowl and let sit together for half an hour before serving. Store the chutney in an air-tight container in the fridge. It will keep for 1-2 weeks refrigerated.
I like to create and mix my own spice blends. Here is my favorite combination for Garam Masala.
Garam masala translates from Hindi as ‘hot’ (garam) and ‘mixture’ (masala), although the garam indicates more of an intensity of spices rather than to its capsaicin content. Garam masala is a blend of spices common to north India and other southern Asian cuisines and is used alone or in combination with other spices. Garam masalas vary widely according to regions and taste.
Garam Masala Spice Blend Recipe
Ingredients
1Tbsp Cardamom
1 Tbsp Cinnamon
½ Tbsp Cumin
1 tsp Cloves
½ tsp Coriander
¼ tsp Nutmeg
¼ tsp Black pepper
¼ tsp Fennel
Directions
The spices can be blended straight but in a traditional masala the spices are often toasted first to release the flavors and aromas. It is recommended to dry roast the spices lightly. Place spices in a frying pan (without oil) and just lightly toast the spices. Remove from heat and grind fine in a spice grinder. Store in an air tight container and use as required.
How to make Mango Chutney on Video
Photo Description
Assemble ingredients
Place all of the ingredients except mango in the food processor.
Pulse chop the ingredients until they are chopped up into small pieces like this
Add the mango and pulse chop again until all ingredients are in small pieces
After this photo I pulse chopped just a couple more times until it looked like the chutney in the bowl above. When chopped up to desired texture, remove to a bowl and serve. Adds a wonderful side dish to almost any meal.
