This Christmas, I bought a tray of mangoes, as the children always love them. Wrong! They've "gone off them" it seems and so although I was munching away, the heat was threatening to turn all the remaining mangoes to mush.
Hating the thought of throwing them out, we turned them into mango chutney, which goes brilliantly with curries. Here's the recipe, modified from one online at the ABC.
1kg mango flesh, diced
330g onions, diced
500g raw sugar
300ml white vinegar
2 Tblspn finely chopped ginger
0.75 tspn each of mixed spice, ground cloves, mustard seed, curry powder, nutmeg
1.25 dessertspoons salt
Place all ingredients in a pot. Bring to the boil, stirring often. Cook until the mixture is thick. Bottle and seal.
This makes a sweet mango chutney. If you like it hot, you could add spice / chilli accordingly.
I love raw homemade muesli, with chopped nuts, seeds and dried fruits. However, I'm the only one in our house who does and so I recently made a toasted muesli or granola to tempt the others.
The finished result is a little sweet (for me), so I would halve the amount of honey next time. But the others loved it, so I thought I'd post the recipe.
2 cups rolled oats
0.5 cup shedded cocnut
1 cup almonds
0.5 cup pepitas (pumpkin seeds)
1 cup sultanas
0.5 cups chopped dried apricots
1 cup apple sauce / puree
0.5 cup honey
0.25 cup oil
Combine all the dry ingredients in a large bowl. Mix the apple sauce, honey and oil together, then combine well with the dry ingredients.
Spread the mixture onto baking trays (on paper) and place in a cold oven. Set to 150C (300F) and come back in 30 minutes. Turn off the oven and leave the muesli to cool in the oven for another 30 minutes. When cold, store in a sealed container in the refrigerator.
This toasted muesli can be eaten as it is or in a bowl with milk or milk substitute. It could also be pressed into a tin prior to baking and you'd get muesli bars (although I haven't tried this out).
love and light