Mango Chutney

A delicious condiment with grilled meats, or in a roast pork sandwich.

Yield : 5 half pints.

Ingredients
5 lb under ripe (but not green) mangoes
3 cups white sugar
1 table spoon molasses
1-2 jalapenos
1 shallot
1 clove garlic
1/2 cup apple cider vinegar
4 oz tamarind paste
2 tea spoon brown mustard seeds
1 tea spoon yellow mustard seeds
10 green cardamom pods
12 black peppercorns
1 tea spoon kalonji
10 cloves
1/2 tea spoon fenugreek
1/2 tea spoon salt

***
1. Peel and dice the mangoes. In a large bowl, combine the mangoes with the sugar, jalapenos, molasses, shallot and garlic. Allow to macerate for a minimum of 30 minutes. You can adda few pits in there as well. They will give you more pectin however, resulting in a very firm chutney.
mango1

2. Transfer into a large pot. Roughly grind all the spices with a mortar and pestle and add to the pot. Add the tamarind and vinegar. Heat on medium-low heat until the mangoes are soft.
mango2b

3. After 30-40 minutes the mangoes should be ready. Remove the pits and scrape off the flesh.
mangopits

4. Either using a potato masher or an immersion blender, break down the mangoes until no chunk remains.
mango2c

5. Scald the jars. Bring back the chutney to a boil and cook for 5 minutes (while the jars are scalding). This is a picture of teh chutney itself as I was filling the jars.
mango3

6. Process for 10 minutes.
mangos-done

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Thaï style salad with chicken

I’ve been sick as a dog and I wanted something light but filling for dinner. This was perfect and will probably be joining a heavy rotation this summer.

Ingredients:
2 boneless chicken breast
1 tea spoon curry spices of your choice
1/3 cup cashew
2 cups bean sprouts
1 cup snow peas
1 red bell pepper
1 bunch of green onions
1-2 ripe mangoes, to taste
2-3 tablespoon fish sauce
1 table spoon soy sauce
1 tea spoon sambal olek (or chili sauce of your choice)
2 tablespoon brown sugar
juice of 2-3 limes
1-2 table spoon peanut oil
Sesame oil (to taste)
Thaï basil (optional)
ingredients

***

1. In a small dry skillet, roast the cashew over medium heat until fragrant. Set aside to cool.
cashew

2.  In a larger skillet, heat the peanut oil.
Cut the chicken into thin strip and add to the skillet along with the curry spices.
chicken1

3. Once the chicken is cooked fully, set aside
chicken2

4. Rinse the bean sprouts and discard any flaccid of off-color sprout.
beans

5.  Slice the snow peas on a 45 degree and add to the bowl.
peas

6. Peel the mango and slice into sticks. Add to the bowl.
mangoes

7. Slice the red pepper into sticks and add to the bowl.
red-pepper

8. Slice the green onions (white and green parts) and add to the bowl.
green-onions

9. Mix the rest of the ingredients together to make the dressing. You’ll have way more dressing then you need. I used maybe 5 tablespoon for the whole bowl?
Keep the rest in the fridge for later use.
dressing

10. Toss the salad together and portion out into bowls.
I had some Thaï basil in the fridge so I added some as a garnish, no big deal if you don’t have any.
portion

11. Add the chicken and cashew to the bowls. Enjoy!
serve