Long time reader but first post.....
I picked up a reduced (CFC) papaya and 2 mangoes yesterday. Need to do something with them quickly - any ideas? Only thought I'd had was a variation on the Sweet Mango And Apricot Chutney Recipe on the blog.
Hello Andy, and warm welcome
This James Martin recipe looks fab:
Tarte tatin is a wonderful dish - and made with mangoes - mmmmm, sounds like heaven!
Well I went with the chutney instead, the thought of homemade mango chutney was too good to resist.
Adapted the recipe a bit to use ingredients that I already had, used fresh nectarine in place of the dried apricots (seemed worth a try!) but only used about 300 ml of vinegar (didn't have 500g of mango). It's been simmering away for a while now but its not thickened up and tastes very vinegary.
Does anyone have any thoughts on what I can do to rescue it?
Thanks, I will pop onto the Introduce Yourself board soon.
Andy, I think the only thing you can do is to add some sugar (pref brown sugar) as sugar provides sweetness and draws juice from fruits and vegetables which firms the tissues and assists in the preservation process.
I have to admit, this hasn't happened to me, so maybe someone else may have a better plan.
Chutney often tastes vinegary when first made, it takes a while to mature.
But if it is really sharp,add more brown sugar- mango chutney tends to be a bit sloppy, but adding dried fruit will help too as it will soak up the liquid- chopped apricots, whole sultanas/raisins or even dried apple- but not the 'so dry it is rock hard' stuff!
Chutney is very amenable stuff and can be cooked up more than once, so if you need to get some more dry ingredients to add to it, put a lid on the pot, let it cool tonight and re-cook with the extra ingredients tomorrow.
I agree with Kate, some chutneys also need longer to mature than others. Our apple and courgette chutney is usually ready after 2-3 months but our green tomato chutney takes at least 6 months. I think the more sour the starting point the longer it takes.
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