Mango Pineapple Chutney
Unit/Weight : 340Gr
Brand : Mida
Country : India
Chutney (also called chatney) refers to a wide-ranging family of condiments from South Asian cuisine and Indian cuisine that usually contain some mixture of spice(s) and vegetable(s) and/or fruit(s). There are many varieties of chutney.
Chutneys may be either wet or dry, and they can have a coarse to a fine texture. The Anglo-Indian loan word refers to fresh and pickled preparations indiscriminately, with preserves often sweetened. Several Northern Indian languages use the word for fresh preparations only. A different word achār applies to preserves that often contain oil and are rarely sweet. Vinegar or citrus juice may be added as natural preservatives, or fermentation in the presence of salt may be used to create acid.
In the past, chutneys were ground with a mortar and pestle made of stone or an ammikkal (Tamil). Spices are added and ground, usually in a particular order; the wet paste thus made is sauteed in vegetable oil, usually gingelly or peanut (groundnut) oil. In the present era, electric blenders or food processors can be used as labor-saving alternatives to the traditional stone grinding
Country Pâté with Mango and Pineapple Chutney
- 1/3 cup sugar
- 1 tablespoon water
- 1/2 teaspoon star anise pieces
- 1/2 cup red-wine vinegar
- 1/4 teaspoon hot red-pepper flakes
- 1/2 cup of Mango Pinneaple Chutney
- 1 1/2 pounds store-bought country pâté
Bring sugar and water to a boil with star anise in a small heavy saucepan over medium heat, stirring until sugar has dissolved, then wash down any sugar crystals from side of pan with a pastry brush dipped in cold water. Boil, without stirring, swirling pan occasionally so caramel colors evenly, until pale golden. Carefully add vinegar, red-pepper flakes, and 1/8 teaspoon salt (caramel will spatter and harden). Continue to cook until sugar has dissolved. Remove from heat and cool 10 minutes.
Pour syrup over fruit in a bowl and gently stir. Chill at least 4 hours.
Bring chutney to room temperature before serving with pâté