Tuesday, June 26, 2012

Tropical Chutney

 Tropical Chutney

Need a way to use some dried tropical fruits you have in your pantry? Try this tropical fruit chutney, found here: 

I used a medley of dried papaya, pineapple, and mango, and added 3/4 tsp apple cider vinegar for an extra punch. The panchporan spice mixture was a fun addition- if you don't have fenugreek, try substituting some Tandoori Masala, as I did. This chutney turned out delicious, and had new flavors different from the standard chutneys I've made in the past. Can't wait to have it as part of an Indian-inspired meal!

(Copy of recipe below)


2 tbsp peeled minced ginger
2 tbsp sesame oil
2 tsp crushed red chile peppers
2 medium garlic cloves crushed
1 tsp Sea salt
½ cup Palm sugar or brown sugar
½ lb dried mango or papaya, or a mixture of both
1/2 tsp Panchporan

Panchporan (Bengali Spice Mixture)
2 tsp cumin seeds
2 tsp fennel seeds
1 tsp nigella seeds
3/4 tsp fenugreek
2 tsp black mustard seeds


Soak dried fruit in enough water to cover. Leave for 20 minutes. Drain, reserving the liquid. Place the soaked fruits in a food processor and pulse until coarsely chopped.
Meanwhile make the Panchporan spice mixture.
Heat oil in a heavy pan. When hot, put in 1/2 teaspoon of Panchporan. Let spices pop and sizzle for a few seconds. Next, put in the crushed red pepper flakes. Stir once, then put in ginger and garlic. Stir for 5 seconds.
Add the soaked pureed fruits, brown sugar, salt and ginger. Add about a cup of the soaking liquid.
Simmer on a medium-low flame until the chutney begins to thicken and take on a glazed look. If the chutney looks dry, add some more of the soaking liquid.
Serve at room temperature.
Refrigerate unused portion for future use.

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