Boyce Posted July 9, 2012 Share Posted July 9, 2012 Hi there all, anyone got a good recipe for making mango chutney, i would like to make some, also i want to make some Branston type pickle. Any ideas please. Thanks for your replies in advance. Boyce Link to comment Share on other sites More sharing options...
notmyself Posted July 9, 2012 Share Posted July 9, 2012 Branston is a tough one. Try the video below.... Ditch the plums and apples and use finely diced root vegetables instead. Reduce the sugar and spices somewhat then add HP sauce to get the tart taste. Link to comment Share on other sites More sharing options...
edwinclapham Posted July 9, 2012 Share Posted July 9, 2012 (edited) http://www.food.com/...e-recipe-246675 You can always adapt a couple of things to suit. I wonder how sea cucumbers go instead of cornichons http://www.videojug.com/film/how-to-make-mango-chutney Edited July 9, 2012 by edwinclapham 1 Link to comment Share on other sites More sharing options...
Somtamnication Posted July 9, 2012 Share Posted July 9, 2012 Speaking of chutney, I would kill for the West Indian style mango chutney. Link to comment Share on other sites More sharing options...
edwinclapham Posted July 9, 2012 Share Posted July 9, 2012 Speaking of chutney, I would kill for the West Indian style mango chutney. Looks simple enough http://www.scribd.com/doc/48710923/Mango-Chutney-Recipe-West-Indian-Style This one looks almost to be a confiture, but looks interesting enough. We are surrounded by Mango trees so this could well be a good idea this weekend...... Link to comment Share on other sites More sharing options...
Somtamnication Posted July 10, 2012 Share Posted July 10, 2012 Ah, thanks for that! 1 Link to comment Share on other sites More sharing options...
Popular Post meatboy Posted July 10, 2012 Popular Post Share Posted July 10, 2012 i made a mango chutney 6weeks ago,it was the first try apart from being a little bit dry[used sweet mago's]it came out pretty good 2cups sugar 1cup white vinegar 6cups mango 1 med.onion 1/2cup golden raisons 1/4cup ginger 1clove garlic 1tsp.must.seeds. 1/4 red chilli flakes. for a touch of indian add 1tsp of cardoman powder. boil 1+2 till 1disolves add the rest of ingredents,simmer uncovered about 45mins or untill it becomes thick and syrupy pour into hot jars and stand in cold water till cool.dont forget to leave 1/2in.head space in the jars. 3 Link to comment Share on other sites More sharing options...
Somtamnication Posted July 10, 2012 Share Posted July 10, 2012 Interesting take on that one. The other recipe had red wine vinegar. No cardoman mentioned. When garlic cloves are mentioned, we are talking about an entire garlic clove, not the pieces of garlic? Sorry, need a real explanation there. Link to comment Share on other sites More sharing options...
AyG Posted July 10, 2012 Share Posted July 10, 2012 Interesting take on that one. The other recipe had red wine vinegar. No cardoman mentioned. When garlic cloves are mentioned, we are talking about an entire garlic clove, not the pieces of garlic? Sorry, need a real explanation there. A garlic clove is an individual piece of garlic. The whole thing is referred to as a "head" of garlic - not a clove. Link to comment Share on other sites More sharing options...
Somtamnication Posted July 10, 2012 Share Posted July 10, 2012 Thanks. I will make it this weekend and post pics. Meatboy, got pics? Link to comment Share on other sites More sharing options...
meatboy Posted July 10, 2012 Share Posted July 10, 2012 Thanks. I will make it this weekend and post pics. Meatboy, got pics? sorry but i cant get to grips with pics.i am making some more this weekend goner add some garam masala this time and also keep my eye on the liquid and a little more chilli powder.my mrs just finnished the last lot with chicken said its better left for a few weeks. Link to comment Share on other sites More sharing options...
Boyce Posted July 11, 2012 Author Share Posted July 11, 2012 Thanks for your replies , very helpfull i will give it a go this weekend..but has for the plum chutney i have never seen plums for sale in thailand,but it looks a nice chutney to make. Link to comment Share on other sites More sharing options...
Somtamnication Posted September 10, 2012 Share Posted September 10, 2012 Waiting 24 hours for the raisins and dates to marinade with the red vinegar. Will post pics on Tuesday. Along with the recipe. Was able to finally buy fresh jalapeños at Villa last weekend. Link to comment Share on other sites More sharing options...
HeavyDrinker Posted September 10, 2012 Share Posted September 10, 2012 Totally off topic but I love the word "chutney". It always makes me chuckle for some reason. Link to comment Share on other sites More sharing options...
meatboy Posted September 11, 2012 Share Posted September 11, 2012 managed to get a jar of branston pickle last sat.520grm.330bht.bit on the expensive side but oooooooooooo with cheese. Link to comment Share on other sites More sharing options...
riceyummm Posted September 15, 2012 Share Posted September 15, 2012 Totally off topic but I love the word "chutney". It always makes me chuckle for some reason. I always thought "Mango Chutney" would be a great name for a 60's acid rock band. "Yo, duude, Creams playing at Enormo Dome next month, Mango Chutney's opening for 'em." Link to comment Share on other sites More sharing options...
Konini Posted September 24, 2012 Share Posted September 24, 2012 (edited) My nan used to make picalilli and pan yan (pretty much Branston which I don't like). I've done picallilli a few times, will ask mam next time I speak to her to see if she has it written down or remembers - quite possible; she couldn't tell you what happened Corrie week, but she knows the Provy number, the Store number and all the extended families' ration book numbers Sent from my Sony Tablet Shoe Phone Edited September 24, 2012 by Konini Link to comment Share on other sites More sharing options...
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