Heat oil in … I am so happy you liked the chutney. I have been wanting to try making some of my own jams lately, and this one sounds great! [CDATA[ Ingredients. Aug. 2012: Indian Plum Chutney Thank you! Peel and remove the seeds of the mangoes and cut into equal pieces. I adore pretty much anything Indian. sugar. Please subscribe to Shockingly Delicious for free updates so you’ll never miss a recipe. Food Bloggers Los Angeles (FBLA) Roundups, Sweet Potato, Black-Eyed Pea and Broccoli Bowl. I have a ton of very ripe plums sitting in my kitchen right now too, and this sounds like the perfect way to use them up! And how popular would I be at home if I made her Thai Coffee Cupcakes? It is a way for this site to earn advertising fees by advertising or linking to certain products and/or services. be illegal. I always disclose the relationship. Secret Recipe Club, AMAZON: Shockingly Delicious is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Looks yummy! Add the spiced mango pieces. Mix plums and sugar together in a heavy-bottomed stockpot. Fruit flies don’t circle around unripe fruit, do they? Feb. 2012: Lemony Pasta with Smoked Salmon and Dill Indian plum chutney, Lightly squeeze and drain the excess liquid accumulated in the bowl. It is so easy. Get smart with the Thesis WordPress Theme from DIYthemes. // ]]> Tagged as: Unless noted otherwise, all content is created exclusively for Shockingly Delicious, 2010-present. I have never made my own jam. Previous post: Introducing Black Muscato Grapes. Great SRC pick! Now add to the mangoes all the spices, the ripe tamarind and salt. Crazy right?! I’m fighting them as hard as I can . (TMI for a cooking blog? Shockingly delish indeed ! and are either cooked or sun dried. Oh, please try it! Sound or content copied or produced in part or whole in any media will Kitchen Ninja, Leave the skin on. I appreciate your readership and support of these partnerships. Thanks a lot Dorothy for the kind words. Thanks, Baking Addict, and it was delicious on every single thing I put it on! centre and de-seed. Shari, I’ll have to try this one! Here are all the recipes I have discovered so far through Secret Recipe Club. Readers, you can see all of the other Secret Recipe Club deliciousness right below here in the array of photos. June 2012: Chicken Gyros Oh my goodness … this sounds superb! It’s easy, and goes to show you that really, truly, all you need is some super-ripe summer stone fruit and you can have wonderful chutney or jam in less than half an hour. When it boils, add sugar, salt, ginger, black pepper and vanilla (if using). Case closed.). Graphics, All of them are wonderful! Cooking time: 15 minutes Add water and bring to a boil. Let it boil for another 7-10 … This is serious stuff ! We traditionally serve it with. What a wonderful colour on the chutney! I just don’t even get bothered by the fruit flies anymore. Add whole red chillies and mustard seeds. In a large aluminum pan heat the oil until a blue haze appears. Allow to cool and then pour into an airtight glass or earthenware jar. Click on the photo to see our Food Blogger Thanksgiving featured in the Los Angeles Times. I was tempted by her Potato Spinach Soup because of my love of both of those ingredients. Rituparna says, “Enjoy on its own or with almost anything you want to pair it with, from spreading it over a piece of toast to mixing it with rice at the end of the meal, which is the traditional Bengali form of eating it. Cool. Drool-worthy, scrumptious, "scary good" recipes for people who love big flavors! I love the vibrant colour of this jam/chutney. I invite you to link to my recipes from an outside site, but copying and pasting my posts or recipes or photos is a copyright violation and I will pursue my rights. (That's me in the corner!). Green mangoes-1 kg, Coarse Salt-250 gms, Ginger paste-50 gms. Yum – jam! I figure they are an indicator of ripeness! Just keep it in the refrig. Ingredients: Indian Plum (topa kool):250g , Mustard Oil:1tsp, Whole red chillies: 2-3 A pinch of mustard seed, Sugar: 2-3tbsp, Water: 3 cups, Salt to taste. Nov. 2011: Santa’s Favorite Cookie. You pictures are beautiful. Mixing with cooked rice is like a tangy finish to a delicious meal. LINKS: When you link, I appreciate you citing my blog by name and including a direct link. Culinary tradition: Indian (Eastern). Some mouthwatering recipes to accompany your meals. Mix in the coarse salt. //
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