This is a nice spicy side relish to be served with dishes like Beef, Vegetable Curry Puffs, Curries, side addition to your main courses or for a Buffet / BBQ event. Some people have used it instead of Marmalade!
Very simple to create, store in a jar in your fridge for 3 weeks to a month – or even as a gift for your friends. My supplies always went very quickly in our restaurant. No sugar required if your mangoes are ripe enough.
INGREDIENTS:
3 Ripe Mangos (usually turning orange & less firm to the touch)
Small glass of water
Thumb of fresh ginger (sliced and diced fairly finely)
2 – 3 fresh red chillies (depending on your spice tolerance – with the seeds!)
2 sheets of gelatin (to soak & soften in bowl of water)
Teasp. butter (for melting to fry ginger)
YOUR STARTING CHOPPING BOARD
Peel your mangos, then slice and dice in preparation for the next stage.
After you have finely sliced and dice the fresh ginger – start to melt your teasp. of butter in a pan until it gets hot – be sure you don’t turn it brown by burning! Just ensure the melted butter is just sizzling.
Add your ginger stems and stir while you gently fry until you can smell the release of the ginger aroma, then leave aside while you attend to your fresh chillies.
Prepare your Chillies – Some people like to chop their chillies, others prefer to mince in a grinder – just ensure you include the seeds – however, adjust to how many chillies according to your tolerance level. In this recipe I used 3 fresh chillies – up to you.
Add the sliced & diced mango, chillies and the previously prepared ginger pieces into a fairly deep pan / wok. Then heat over a medium heat until until the mango starts to turn into a slight mush. Take off the heat to cool for the next stage.
Once cooled, with a hand blender, blend all the ingredients together until fairly smooth. You will find the mixture will, at this stage, get thicker at this stage – time for you to have a taste. The mixture should be sweet enough but if not, sugar can be added but, up to your taste -return to heat.
While you let the mixture heat over a medium heat. Soak your gelatin in a bowl of water for a couple of minutes until soft & limp (follow instructions on packet). Add the gelatin sheets to your pan / wok of mixture while stirring all the time.
When the gelatin is fully dissolved in the heat – reduce to a simmer for couple minutes. You might eventually find the thickness of your mixture a bit dense, so add some teaspoons of water gradually until you are happy with the consistency. Make sure you stir at regular intervals. Let the mix cool at room temperature. While the mix is much cooler / fairly warm and starts to firm – transfer to storage jars of your choice. Big or small! Can cool and firm up further in fridge …..
I hope you will enjoy the fruits of your hard work. You can store in your fridge or make pretty as personal gifts for for your friends & family ………
FOR MORE RECIPES please click below:
Starters, Soups & Side Dishes
Meat & Chicken Dishes
Seafood, Rice, Noodle & Vegetable Dishes
Desserts & Treats
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