Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Spicy Mango Relish


liuzhou
 Share

Recommended Posts

relish.thumb.jpg.cec778d2410130594a6b4a5e6cc701ff.jpg

 

150 grams soft brown sugar

150 ml white wine vinegar

3-4 mangoes

I star anise

2 cloves garlic, chopped

½ red onion

1 thumb ginger

1 red chili

1 teaspoon black mustard seeds

salt and pepper to taste

 

Dissolve sugar in vinegar then add everything else. Simmer for 25-30 minutes. Cool.

Keeps in the fridge for months. Excellent with cheese or ham. Or both. Also with poultry.

 

54367198_duckasparagusmangorelish.thumb.jpg.36824779ea50f70afc95786b6fe72e8f.jpg

Duck and asparagus with spicy mango relish and rice.

 

 

 

Edited by liuzhou (log)
  • Like 5
  • Thanks 1

...your dancing child with his Chinese suit.

 

The Kitchen Scale Manifesto

Link to comment
Share on other sites

@liuzhou, is there any special type of mango that works best with this? I'm especially wondering  about green vs. ripe mangoes, but I know there are many different mango varieties.

Nancy Smith, aka "Smithy"
HosteG Forumsnsmith@egstaff.org

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)

"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

Link to comment
Share on other sites

1 hour ago, Smithy said:

@liuzhou, is there any special type of mango that works best with this? I'm especially wondering  about green vs. ripe mangoes, but I know there are many different mango varieties.

 

I've only ever made it using ripe (but not over-ripe) mangoes. I like the end result to have a little bite to it.The version I have now (and is shown in my first image) was made using a local variety of mango that remains green, even when ripe. I've  never even thought of using unripe mangoes - it may work.

...your dancing child with his Chinese suit.

 

The Kitchen Scale Manifesto

Link to comment
Share on other sites

 Share

  • Similar Content

    • By cteavin
      I posted this on YouTube the other day and thought I'd post it here. Personally, when I make them for me I only use Erythritol (a sugar substitute) but depending on the friend sugar or a blend of the two. Unlike other zucchini brownies, these don't use egg white, so they're not cake-y, but dense and fudgy. 
       
      Oh, and because I use whey protein, they're higher in protein and good for post-workout bite. 
       
       
      Ingredients
      300 -400 grams zucchini 1/4 teaspoon salt 1 cup sugar or sugar substitute 1/2 cup cocoa 1-2 tablespoons flavoring (brandy, rum, vanilla, etc) 2 shots of espresso (or instant, 60ml/2oz) 2 egg yolks 1/2 cup flour 1/2 cup oatmeal 1 cup whey protein (or milk powder) 1 teaspoon cinnamon (optional, but adds nice flavor)   1. Mince the zucchini in the food processor with the salt.
      2. Add the sugar or sugar substitute and process until the sugar is dissolved.
      3. Bloom your cocoa: In a separate bowl, combine the cocoa with HOT espresso and your flavorings (including cinnamon). Stir until mostly dissolved.
      4. To the food processor add the cocoa mixture and two egg yolks and blend together.
      5. Add the whey protein or milk powder to the mixture and blend together.
      6. Add the oatmeal and blend.
      7. Add the flour and pulse to incorporate (in other words, try not to over mix).
      8. Pour into a brownie pan and bake for 20-30 minutes at 180C/350F
    • By Susanwusan
      Hi, would potatoes dauphinoise, broccoli and peas go with toad-in-the-hole, followed by queen of puddings?
    • By Susanwusan
      Hi, would potatoes dauphinoise, broccoli and peas go with toad-in-the-hole, followed by queen of puddings?
    • By shain
      This makes one not very large cake in an "English cake" pan (26x6.5 cm / 10x2.5 inch).
      You may want to double up the recipe and make two
      FoOr variation, you can use any citrus, and add mixins such as poppy seeds, candied ginger, sumac, raspberries, etc.
       
      Please tell me if you make it, I really hope that you will like it!
       
      Lemon-mandarin pound cake
      Batter:
      140g white flour 3/4 teaspoon baking powder (7 g) 190g white sugar 1/8 to 1/4 teaspoon salt (1.5 g) 15-20g fine zest from a lemon and an orange/mandarin 160g labaneh or tart Greek yogurt or (5% fat or more) 2 large eggs 45g olive oil - aromatic, but not too vegetal, you can use natural oil if preferred 1 teaspoon vanilla extract  For syrup:
      25g sugar  apx. 7-6 g of long and thin stripes of peel (zest) from a lemon and an orange/mandarin - see photo below for reference Apx. 45g lemon juice  
      Method:
      Heat oven to 170 deg C (340 deg F).   Grease one pan. Prepare 3 mixing bowl: one of them should be quite large and another should be a mixer bowl to beat the egg whites in.
        In the small bowl, measure flour and baking powder.
        In the large bowl, mix sugar, fine citrus zest and salt. Let it rest while you proceed. Separate eggs, placing egg whites in the empty mixer bowl and the yolks in the large bowl with the sugar and zest. Add yogurt, vanilla and oil to the bowl with the sugar and yolks.
        Beat egg whites to soft peaks. Beat yolk-sugar-yogurt mixture until smooth and fluffy, about 5 minutes. Fold the egg white foam into the yolk mixture, until smooth and almost uniform. Sieve flour and baking soda mixture over the liquids. Fold from the bottom up just until uniform. Do not over mix. Pour into greased pan. Bake for apx. 45 minutes. A skewer should go out cleanly. The cake should rise to fill the pan and get a tan color. Do not over bake. 
        While the cake bakes, make the syrup: Mix together sugar and peel stripes (long zest). Mix well for the sugar to draw flavor from the peel. Add about the lemon juice and mix well until the sugar dissolves. If it doesn't, heat the syrup very briefly. When the cake is out of the oven, pierce it all over with a thin skewer or toothpick. Pour the syrup over the cake while it is still hot from the oven. Spread the remaining syrup soaked peel strips over the cake. Let chill and store in an airtight container, or wrapped in nylon.
        For variation, you may add candied orange peel, poppy seeds, mint, raspberries, etc.  
       

       
       
       
       



    • By liuzhou
      Big Plate Chicken - 大盘鸡 (dà pán jī)
       

       
      This very filling dish of chicken and potato stew is from Xinjiang province in China's far west, although it is said to have been invented by a visitor from Sichuan. In recent years, it has become popular in cities across China, where it is made using a whole chicken which is chopped, with skin and on the bone, into small pieces suitable for easy chopstick handling. If you want to go that way, any Asian market should be able to chop the bird for you. Otherwise you may use boneless chicken thighs instead.

      Ingredients

      Chicken chopped on the bone or Boneless skinless chicken thighs  6

      Light soy sauce

      Dark soy sauce

      Shaoxing wine

      Cornstarch or similar. I use potato starch.

      Vegetable oil (not olive oil)

      Star anise, 4

      Cinnamon, 1 stick

      Bay leaves, 5 or 6

      Fresh ginger, 6 coin sized slices

      Garlic.  5 cloves, roughly chopped

      Sichuan peppercorns,  1 tablespoon

      Whole dried red chillies,   6 -10  (optional). If you can source the Sichuan chiles known as Facing Heaven Chiles, so much the better.

      Potatoes 2 or 3 medium sized. peeled and cut into bite-sized pieces

      Carrot. 1,  thinly sliced

      Dried wheat noodles.  8 oz. Traditionally, these would be a long, flat thick variety. I've use Italian tagliatelle successfully.    

      Red bell pepper. 1 cut into chunks

      Green bell pepper, 1 cut into chunks

      Salt

      Scallion, 2 sliced.
         
      Method

      First, cut the chicken into bite sized pieces and marinate in 1½ teaspoons light soy sauce, 3 teaspoons of Shaoxing and 1½ teaspoons of cornstarch. Set aside for about twenty minutes while you prepare the rest of the ingredients.

      Heat the wok and add three tablespoons cooking oil. Add the ginger, garlic, star anise, cinnamon stick, bay leaves, Sichuan peppercorns and chilies. Fry on a low heat for a  minute or so. If they look about to burn, splash a little water into your wok. This will lower the temperature slightly. Add the chicken and turn up the heat. Continue frying until the meat is nicely seared, then add the potatoes and carrots. Stir fry a minute more then add 2 teaspoons of the dark soy sauce, 2 tablespoons of the light soy sauce and 2 tablespoons of the Shaoxing wine along with 3 cups of water. Bring to a boil, then reduce to medium. Cover and cook for around 15-20 minutes until the potatoes are done.

      While the main dish is cooking, cook the noodles separately according to the packet instructions.  Reserve  some of the noodle cooking water and drain.

      When the chicken and potatoes are done, you may add a little of the noodle water if the dish appears on the dry side. It should be saucy, but not soupy. Add the bell peppers and cook for three to four minutes more. Add scallions. Check seasoning and add some salt if it needs it. It may not due to the soy sauce and, if in the USA, Shaoxing wine.

      Serve on a large plate for everyone to help themselves from. Plate the noodles first, then cover with the meat and potato. Enjoy.
       
  • Recently Browsing   0 members

    • No registered users viewing this page.
×
×
  • Create New...