Making your own Mango chutney, a Christmas tradition in North Queensland

Bowen mangoes, and part of the latest batch of mango chutney. 

Mango chutney recipe

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 There were always bottles of homemade mango chutney  in the house when I was growing up in Rockhampton, in Central Queensland,  as it was an annual tradition to make a batch before Christmas, for family and friends, just as the common mango trees were fruiting. The challenge was and still is, to pick the mangoes before they ripened on the trees. In those days most people had a mango tree growing in their back yard, or had friends who did. These days, mangoes can be bought pretty cheaply from the farmers markets, or from roadside stalls, on the Northern Bruce Highway. They will probably be seconds, or second grade fruit, which is fine, as the commercial supplies of mangoes are shipped to the southern markets and overseas as soon as they are picked.

Mango chutney has always been traditionally eaten with the Christmas ham, and used in some savoury dishes for an instant hit of flavour.  I still couldn't imagine not having a bottle of my homemade mango chutney in the refrigerator, and for me it is the compulsory addition to a good Indian curry, at any time of the year.

So this year, I have just made another batch of chutney, using a combining my Mum's recipe, and my friend Julia's Grandmothers recipe.They are very similar recipes, and the best I have found, but then maybe I am biased. It is a matter of choice as to whether or not you chop all the ingredients by hand or use the food processor. It doesn't make much difference to the end result, but using the food processor is certainly a great time saver.

In the North, it is all about mangoes at this time of year.

Ingredients:

• 2 kg green mango flesh (Use any kind of very green mango but Common mangoes have always been the traditional mango to use because they are great for chutney making but not for eating, they have stringy flesh,  and can be obtained very cheaply in the North as the trees grow wild.) Peel them, slice them, and chop them, or pulse them in the food processor into small pieces, but not minced pieces.)
• 2 kg sugar (use the cheapest white sugar you can find at the supermarket, it makes no difference)
• 250g raisins, pulsed in the food processor, or chopped
• 250g pitted dates, pulsed in the food processor, or chopped
• 250g crystallised ginger, uncrystallised or naked, pulsed in the food processor, or chopped. Fresh can also be used if you have enough.
• 90g salt (taste it toward the end of cooking and add more if necessary)
• 900ml brown (malt) vinegar ( the cheapest brown vinegar will do)
• 4-5 birds eye chillis, chop them and remove the seeds (use gloves to do this)
• 125g garlic cloves (chopped or pulsed in the food processor)
• This can make about 13 assorted sized jars.

TIP: It is good to use some small jars as well, to give away to friends at Christmas, and throughout the year.

Sterilise your jars and lids: 

Start to sterilise your jars and lids before the cooking begins, by either washing them in the dishwasher, and then drying them off in the oven at 120 degrees, or hand wash them in hot soapy water, rinse them, and then heat them in the oven at 120 degrees for 20 minutes. It is good to time the final process of heating the jars and lids in the oven, to ensure that the bottles are still hot when the chutney is cooked and ready for bottling. The hot chutney needs to be ladled into hot jars using a wide funnel if possible. Remember to sterilise your funnel and ladle as well.

Let's cook:

Place all of your ingredients into a large heavy base stock pot. This recipe uses a manageable quantity of mango. If you double the amount of ingredients, you run the risk of burning the chutney and having to use a huge pot.

Use a long wooden spoon for stirring with. Stir the mixture regularly to prevent the risk of burning on the base of the pot.

After about 45 minutes, the mixture will start to transform into a rich, caramel colour, and to thicken . Anytime after this you can start to test it to see if it is ready and is setting.

This is the same process as testing if jam is set. Test if it is ready, by putting a teaspoon full on a small saucer which you have already placed in the freezer for 10 minute. Place it back in the freezer for a few minutes. If you can run your finger through it when it is cold and it leaves a gap then it has gelled and is ready for bottling.

Bottle the chutney while still hot, and be careful. Using a large soup ladle, and a funnel makes the process a lot easier. 

Invert your full and lidded bottles for a few minutes, and then stand them up the right way to cool. You may hear some of the lids popping as they cool, which is a good sign that the chutney will keep in the pantry for a few years. The flavour and texture will develop beautifully during that time. An aged bottle of mango chutney is a precious commodity.

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Fruity Noughat slice, an economical fruit and nut biscuit slice

Fruity Noughat Slice

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At this time of year, during the lead up to Christmas when we are making our Fruit cakes, Plum puddings, and Mince pies, this slice is an economical way of using up the leftover packets of mixed dried fruit and nuts. It is also just a quick slice recipe to have in your repertoire in case visitors pop in. It takes no time at all to throw together, and the ingredients can be varied depending on what you have in  your pantry. My Mum's generation liked to ice everything, and I still like to as well, however this slice can stand alone without the icing. Another shortcut when in a hurry.

The recipe is based on an original of my Mum's, with the rolled oats and golden syrup or honey added, a take from our friend Paul's recipe. I have reduced the amount of sugar in the interest of self preservation, however if you omit the golden syrup, you could use 3/4 of a cup of sugar or leave it as it is. Mixed fruit is a sweetener in itself. 

Just follow this recipe and I promise it will be great. Another vintage style recipe that works beautifully.

Ingredients:

½ cup white or brown sugar

1 tablespoon golden syrup or honey

1 cup SR flour

1 cup of mixed dried fruit and nuts. Various mixed dried fruits, chopped dates, sultanas, cherries and/or mixed nuts (pecans, walnuts) up to a cup.

125g butter, melted

1 beaten egg

1 cup coconut (dessicated or shredded)

1 cup rolled oats

1 lemon

Icing sugar

Mix together the sugar, coconut, flour, oats, fruit and nuts. Add beaten egg, golden syrup and melted butter.  Mix well.

Press into a greased lamington tin.

Bake in a moderate oven 25-30 minutes until set.

Allow to cool. Ice with lemon icing, however it is delicious enough to stand alone without icing.

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Best wishes,

Pauline

Moroccan Orange Blossom and Cardamon Yoghurt Cake

Moroccan Orange Blossom and Cardamon Yoghurt Cake

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This is a festive cake combining some favourite aromatic spices, with orange blossom water, and pomegranates. It tastes so amazingly good, that I am tempted to change years of tradition at Christmas, and replace my fruit cake with this light and exotic taste sensation. It even looks like a Christmas cake, with the visual appeal of the pomegranates  and the explosion of taste that they deliver. 

I am babysitting a friends little boy today so this is being written in a bit of a hurry, while he sleeps. Believe me though, this is a cake well worthy trying.

This recipe requires a 2L (25cm)  bundt cake pan and Serves 6.

No electric mixer is required for this recipe just a whisk, a mixing spoon and a large bowl.

Borani Banjan (Layered Afghan Eggplant or Aubergines)

Layered Afghan Eggplant and Aubergines or Borani Banjan

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A rich, luscious eggplant dish, with so many aromatic Middle Eastern flavours, complimented by the combined flavours of Greek yoghurt and garlic salt. Even better, this is an eggplant recipe that Mr. HRK enjoys. When I discovered that I could grow eggplant easily, quite a few eggplant dishes appeared on my menus, perhaps I overdid it a little or maybe even a lot. He was struggling with them, so I gave in and had a break from eggplant for a while. He still struggles a bit with most eggplant dishes, but this is one that he finally really enjoys. Great news, as I love eggplant, and so do most of our friends. This is a winner! I hope you enjoy it as well.

Ingredients:

2 medium Italian eggplants or 4 medium size Japanese eggplants (Enough for 2 layers of cooked eggplant in your baking dish)
3 medium tomatoes, cut in 1/3 inch thick slices
8 medium cloves garlic, minced
2 tbsp. olive oil
1 1/2 tsp. salt
1 tsp. ground turmeric
1 tsp. ground curry powder
1 tsp. paprika
1/2 tsp. ground black pepper
2 1/2 tablespoons tomato paste
1 1/2 cups chicken stock
1 cup chopped fresh coriander or cilantro
1 cup Greek-style yoghurt
1 tsp. Garlic salt



The eggplant needs to be sliced and cooked until it is soft. Slice off the ends of your eggplants, and cut them in half lengthwise, not across. Then cut each half across in 1/3 inch thick slices. I fried the eggplant in batches in a medium heat frypan in olive oil, being careful not to burn them or you can cook them under your oven grill as follows.

Turn on your oven grill. Slice off the ends of your eggplants, and cut them in half lengthwise, not across. Then cut each half across in 1/3 inch thick slices.Arrange the eggplant slices on two baking sheets on baking trays, drizzle with 1 tbsp. of the olive oil and sprinkle with 1/2 tsp. of salt. Place the baking trays under the grill and cook for a few minutes on each side until lightly browned. Remove from the oven and adjust the oven to  a moderate heat, 180 deg. C, or 375 deg. F.

Heat the remaining tablespoon of olive oil in a medium pan and saute the garlic over medium heat for about 2 minutes. Be careful not to let it brown. Add the remaining spices, 1 tsp. garlic salt, turmeric, curry, paprika, pepper, and tomato paste. Stir this mixture together and cook for another minute. Add the chicken stock to the pan, stir, and turn the heat to high.When the liquid comes to the boil, turn it down and let it simmer for 5 minutes, stirring regularly.

Pour 1/3 of the liquid into a 9x12 inch baking dish, or even a bit smaller, spreading it across the bottom of the dish. Arrange half the eggplant on top of the sauce. Sprinkle half the coriander over the eggplant and then layer the tomato slices evenly on the eggplant.



 Pour on another third of the sauce. Repeat the layering with the remaining eggplant, coriander, and tomatoes. Finish the dish by drizzling the last of the sauce over the vegetables, ensuring that all the vegetables are covered.

Cover the dish tightly with aluminium foil and cookl it in the oven for 40 minutes. Remove the foil and cook for another 5 minutes.

 Final step:

Mix together the Greek yoghurt and garlic salt. Pour the yoghurt sauce over the eggplant and serve with pita or naan bread.

Serves four to six people as a main, or many more as a vegetable dish on the side.

Adapted from a recipe by Zohra Ghilzai.

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