Mangoes are still in season, but some are going a little ‘ripe’ perfect for making Mango chutney to serve with some nice barbeque’d meats.
The weather has been perfect for ‘al fresco’ eating here in Liverpool, but sadly not so in Paris where the river Seine has burst its banks and the lovely island near to my home, where I love to sit and read, is also submerged.
I, however have been basking in the lovely sunshine in Liverpool while my new husband has been battling wind and rain in Paris.
One of my fondest memories as a child was taking the train to New Brighton with my father to paddle in the sea and explore the many rock pools
New Brighton is Liverpool’s answer to ‘The riviera’! It is a lovely family resort with a promenade that stretches for 3.5 kilometers, making it the longest in the United Kingdom!
The prom is wheelchair, cycle and doggy friendly (there is even a special section of the beach for our four legged friends!)
There is a plethora of traditional Tea Rooms, wonderful Fish and Chip cafe’s and traditional British pubs.
There is a ‘pirate ship’, The black Pearl on the beach where children of all ages come dressed in their best eye patches and stripey T-shirts to ‘shiver their timbers’ on the beach.(more about my own ‘pirate’ connections coming soon) And a lovely park with a ‘Fairy Glen’ with delightful ‘fairy tree houses’ to discover (again, post to follow)
Actually since beginning writing this post, as I have been so busy with other things, the weather has now took a turn for the worse – so I am going to serve my next mango chutney with a nice hot curry!
2 fresh mangoes cut into cm chunks
100gm unrefined brown sugar
100 ml white wine vinegar (I use Maille vinaigre de Chardonnay as it is less sharp)
1 medium shallot very finely chopped
2 cm of fresh ginger very finely chopped, or grated
1 small green chilli very finely chopped
1 clove garlic crushed
1 level teaspoon of cumin
A good pinch of fennel seeds
A good pinch of sea salt
The juice and zest of 1 small lime
Dissolve the sugar in the wine vinegar over a low heat stirring all the time
Add the mango, shallot, ginger, garlic, chili, fennel seeds, lime zest, cumin and salt
Simmer over a low – medium heat for 45 minutes, stirring occasionally
Add the lime juice and simmer for a further 15 minutes or until a loose ‘jam’ consistency
Pour into a preserve jar, seal and allow to cool
This chutney will last for up to a year unopened – once opened store in the fridge and eat within three weeks
The aroma when this is cooking is torturous – it is spicy and fragrant and you just want to dig your spoon in – but watch out you could burn your tongue – patience is a virtue…
This chutney is perfect with grilled summer meats, with poppadoms as a prelude to a curry, with cold meats and cheeses and really livens up a cheese or cold meat sandwich.
It is also perfect for giving as a gift