Chutney - Two Different Ones

To go on the side of our numerous curry dishes, I whipped up a few batches of chutney.  The mango chutney has a sweet/sour flavour, and a savoury condiment with a bit of a hot bite - tomato chutney.

Both have a delightful highlight from curry leaves.  These are harder to find at the regular grocers in the USA, at least in my neck of the woods.  I bought a big bag of fresh leaves and used what I need for the chutney, drying the remainder. As you serve your chutney take care not to chew on any remaining leaves left in the jar.  They do continue to enhance the mixture if you leave a few leaves in the storage jar.

Curry leaves source off a tropical tree and are commonly used in Indian cuisine.  In other Asian regions regions curry leaves can be a substitute for tulsi.

Mango Chutney

2 red chillis, 1 seeded and chopped. The other split long ways and dropped in the mixture.

2 cloves garlic, crushed

10 g. fresh ginger, sliced thin

1 very lrg. onion half and slice

20 g. water

250 g. demerara sugar

4 lrg. mangos, peeled and sliced

120 g. vinegar

1 tsp. salt

1/2 tsp. turmeric

  100 g. mixed dried fruit (sultanas, raisins, currants, etc)1

1 lrg. sprig curry leaves

Sweat onions in pot.  Add garlic, ginger, and curry leaves.  Heat through, then add remaining ingredients slowly, making sure to incorporate completely as you go.  Cook on med. heat until reduced and thicker, about 20 minutes.  Retrieve the whole chilli and curry leaves to discard.  Keep  finished chutney in a swing top jar in the refrigerator and use as needed.

Tomato Chutney

1 tbsp. ground coriander seeds

1 tsp. ground cumin

3 tbsp. oil

2 tsp. Nigella seeds

1 sprig curry leaves

2 green chillis, 2 seeded and chopped. The other split long ways and dropped in the mixture.

2 cloves garlic. crushed

1 small onion, small chopped

1/2 tsp. paprika

1 1/2 c. fresh tomatoes, peeled and seeded

4 tsp. tomato paste

2 tbsp. vinegar

1/2 c. water

1 tsp. turmeric

salt and pepper

Heat oil in a pot, add nigella seeds and curry leaves. Toast in oil, then add onions and garlic to sweat them.  Add remaining ingredients.  Incorporate completely and cook through, until bubbly and reduced, about 20 minutes.  Fish the whole chilli and the curry leaves out of the mixture.  Place in a jar and store in the refrigerator until needed.

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