Sweet Mango Chutney
- 2 tablespoons Ghee, recipe follows
- 1 medium onion, chopped
- 1 -inch piece fresh ginger, peeled and chopped
- 2 mangoes, peeled and chopped
- 1/2 cup golden raisins
- 1 tablespoon light brown sugar
- 1 tablespoon tamarind paste or rice wine vinegar
- 1 teaspoon Curry Powder, recipe follows
- Kosher salt and freshly ground black pepper
- Heat the ghee in a skillet over medium heat.
- Add the onion and ginger and cook for 1 minute.
- Add the mango, raisins, sugar, tamarind paste, and curry powder.
- Season with salt and pepper, reduce the heat to low, and cook until everything is soft and the flavors have blended, about 30 minutes.
- Put the chutney into a bowl and allow it to cool before serving.
- 1 pound unsalted butter
- Put the butter in a heavy saucepan over medium-low heat.
- Melt the butter slowly and make sure it does not sizzle or brown.
- Increase the heat and bring the butter to a boil.
- When the surface is covered with foam, stir gently and reduce the heat to the lowest possible setting.
- Gently simmer, uncovered, and undisturbed for 45 minutes, until the milk solids in the bottom of the pan have turned golden brown and the butter on top is transparent.
- Strain the ghee through a sieve lined with several layers of cheesecloth.
- The ghee should be perfectly clear and smell nutty; pour into a glass jar and seal tightly.
- Yield: 1 1/2 cups
- 2 tablespoons coriander seeds
- 1 tablespoon cumin seeds
- 1 tablespoon cardamom seeds
- 1 tablespoon whole black peppercorns
- 1 teaspoon fennel seeds
- 1 teaspoon mustard seeds
- 1/2 teaspoon whole cloves
- 2 dried red chiles, broken in pieces, seeds discarded
- 2 tablespoons turmeric
- Toast the coriander, cumin, cardamom, peppercorns, fennel, mustard, cloves, and the chiles in a small dry skillet over medium-low heat just until they smell fragrant, about 2 minutes.
- In a clean coffee grinder or spice mill, grind the toasted spices together to a fine powder.
- Add the turmeric and give it another quick buzz to combine.
- Use the curry powder immediately, or store in a sealed jar for up to 1 month.
- Yield: about 1/2 cup
ghee, onion, ginger, mangoes, golden raisins, light brown sugar, tamarind paste, curry, kosher salt
Taken from www.foodnetwork.com/recipes/tyler-florence/sweet-mango-chutney-recipe.html (may not work)