Mango chutney (ko amp achar)
Guava jam
- 6 MANGOES, peeled and cut
- 1 CUP WHITE VINEGAR
- 2 CLOVES GARLIC, mashed
- 2 TBSP GINGER JAM
- 50 GRAM RAISINS
- 1 CUP SUGAR
- 1 TBSP CAYENNE PEPPER
- 1 KG GUAVAS, peeled and cut
- 700 GRAM SUGAR
Put all the ingredients together and simmer for 45 minutes. Watch and stir well, and add water if needed, because it burns quickly. Taste the chutney, and add salt, pepper, sugar or cayenne pepper to taste. Some like it hot, some like it sweet. Put the chutney in a glass jar and keep refrigerated.
Try also the recipe for elderberry chutney, tomato-lemon chutney and tomato-coriander chutney.
Chutney comes from the Indian "chatni", which means "strongly spiced". Normally, it is made out of fruit pieces, vinegar, sugar, peppers and/or other spices.
Chutney is nice with Indian food but also as a replacement of mustard with cheese.
Relish is more or less the same as chutney; the cooking time may be a bit shorter though. Therefore, chutney is normally softer and the sugar may be caramelized.Salsa has most probably an Aztec Indian background and is made of tomatoes and chillies as main ingredients. Salsa means "sauce". Salsa is cooked shortly and is not sweet or caramelized.
Add 1/2 liter of water to the guavas and boil them until they are soft (this may take some time). Put the mixture through a sieve (guavas have many small pits, which are not very tasty). Add the sugar to the guava mixture, bring to the boil and boil for another half hour or so, until it has a good jam consistency. Stir well while boiling.
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