Recipe: Mango papaya chutney

sweat the onion and spices

You can buy some nice chutneys out there, but nothing will ever compare to something you make yourself.  Even with a relatively long cooking time, this chutney comes across a deliciously fresh, light and fruity.  One of the things common in all my favorite Indian recipes is how they can achieve such a harmonious combination of flavours -  this one has a really nice blend of spices, yet doesn't raise the heat level too much.

You will need:

1                         mango - small dice

1                         papaya - small dice

1/2                      white onion - brunoise

add the fruit

3 cloves              garlic - minced

1 knuckle            ginger - grated (about 1Tbs)

60ml / 1/4C        lime juice

45ml / 3Tbs        honey

5ml / 1tsp           cumin

5ml / 1tsp           chili powder

5ml / 1tsp           cracked black pepper

2.5ml / 1/2tsp     coriander

2.5ml / 1/2tsp     tumeric

as needed            vegetable oil

to taste                kosher salt (about 5ml / 1tsp)

Method:

add liquid and cook down

 - slowly sweat the onion, garlic and ginger in a pan with some oil

 - add all the dry spices (except salt) and keep sweating (to "toast" the spices and deepen the flavour)

 - when the onion is very soft, add the mango and papaya and cook 5 minutes

 - add the honey and lime juice

 - cook the liquid out

 - season with salt

 - remove from the pan and cool

 - store in the fridge until use