CARROT CHUTNEY RECIPE - BBC RECIPES

Name: Mango chutney
Prep time: 12 h
Cook time: 1 h
Yield: Makes 2 x 250ml/9oz jars
Cuisine: British
Ingredients: 4 large mangoes, peeled, stoned and sliced; salt; 4 cloves garlic, peeled and crushed; 450g/1lb caster sugar; 2 baking apples, peeled, cored and chopped; 1 tbsp English mustard powder; 1 tbsp grated fresh root ginger; 600ml/1 pint white wine vinegar; 1 tbsp cayenne pepper

MANGO CHUTNEY RECIPE - BBC FOOD

Mango chutney recipe - BBC Food image

While this homemade mango chutney is delicious with curry, try it with cold meats to jazz up leftovers.

Provided by BBC Food

Prep Time 12 hours

Cook Time 1 hours

Yield Makes 2 x 250ml/9oz jars

Number Of Ingredients 9

Ingredients

4 large mangoes, peeled, stoned and sliced
salt
4 cloves garlic, peeled and crushed
450g/1lb caster sugar
2 baking apples, peeled, cored and chopped
1 tbsp English mustard powder
1 tbsp grated fresh root ginger
600ml/1 pint white wine vinegar
1 tbsp cayenne pepper

Steps:

Put the mango slices in a large bowl and sprinkle with salt. Leave overnight. In the morning, drain off the juice and rinse the fruit.
Put the garlic, sugar, apples, mustard, ginger, vinegar and cayenne pepper in a pan and, over a low heat, dissolve the sugar.
Bring to the boil and add the mangoes. Simmer for 30 minutes until the chutney is thick and syrupy. Spoon into sterilised jars and seal.

DRY CURRY OF CABBAGE, CARROT AND COCONUT (THORAN) - BBC F…

Dry curry of cabbage, carrot and coconut (Thoran) - BBC F… image

Thoran is a dry vegetable curry from Kerala made from whatever fresh vegetables are around – snake beans, unripe jack fruit, sag (leafy vegetables), even green tomatoes. This meal, if served as six portions, provides 156kcal, 3g protein, 4g carbohydrate (of which 3.5g sugars), 13g fat (of which 10g saturates), 5g fibre and 0.9 salt.

Provided by Rick Stein

Prep Time 30 minutes

Cook Time 10 minutes

Yield Serves 4-6

Number Of Ingredients 15

Ingredients

3 tbsp coconut oil or vegetable oil
2 tsp black mustard seeds
2 tbsp chopped fresh curry leaves
1 tsp cumin seeds
2 dried Kashmiri chillies, each broken into 3 or 4 pieces
30g/1oz (or 6cm/2½in) fresh root ginger, finely grated into a paste
½ tsp ground turmeric
1 tsp salt
½ tsp coarsely ground black pepper
250g/9oz hispi or pointed spring cabbage (or spring greens), shredded into 5mm pieces
2 carrots, diced
2 fresh green chillies, sliced into thin rounds, with seeds
100g/3½oz fresh or frozen coconut flesh, blended in a food processor or grated
boiled basmati rice
poppadoms

Steps:

Heat the oil in a heavy-based saucepan or karahi set over a medium heat, and, when hot, add the mustard seeds followed by the curry leaves, cumin seeds and dried chillies. Stir for about 30 seconds, then add the ginger paste, turmeric, salt and black pepper and fry for 30 seconds.
Stir in the cabbage and carrots and cook, covered, over a medium heat for 5-7 minutes, or until the vegetables are tender, adding a splash of water if they start to stick to the pan.
Stir in the green chillies and coconut, heat through for a minute and serve. Serve with rice and poppadoms.

Nutrition Facts : Calories 156kcal, CarbohydrateContent 4g, FatContent 13g, FiberContent 5g, ProteinContent 3g, SaturatedFatContent 10g, SugarContent 3.5g

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