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General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
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Looks real good, will have try it out.
Just curious, what does it taste like if left uncooked. Most of the traditional Indian Chutney are not cooked. Yogi |
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![]() "Yogi Gupta" > wrote in message ups.com... > Looks real good, will have try it out. > Just curious, what does it taste like if left uncooked. Most of the > traditional Indian Chutney are not cooked. > Yogi > Just a syrupy mess uncooked. I didn't realize mango chutney was uncooked. I use to travel to India 2-3 times a year on business and thus developed many friend there. I always took some and they really enjoyed this chutney too. Do try it, you won't be sorry. Khubla |
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When I was growing up, it was over six decades ago,, the chutney was
basically ground up onions, garlic, lime juice, dash of sugar, salt and chilli. If you ground the Peppermint leafs with it, it was Peppermint Chutney, If you ground Cilantro and Bell peppers with it, it was Green Chutney. These chutneys were preapred daily and served as a condiment with your Chapati and some sort of curry. Then there is a class of Murabba, which are cooked fruits with spices. The Murabba may be sweet or spicey. In UK, the term Chutney is also used to describe a spicy Murabba. I can honestly the three biggest contribution of British Raj to Indian Cuisine a Acceptance/creation of Tikka Masala, Renaming of Murabba as Chutney, Adopting an old Chutney into a Worchestershire sauce. I am sorry, I got carried away, see what happens at an old age.... Yes! Mango Chutney is cooked. I will follow your recipe..just modified by quantity... about 1/5 or a quart.. I will let you know how it turns out.. Regards Yogi |
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