14 d'octubre de 2017

Chutney de mango

Chutney de mango

El chutney és un condiment que es fa servir especialment a la cuina dels països del sud d’Àsia. La paraula deriva del sànscrit “caṭnī” (chatni  چٽڻي‎ ). Cap al segle XVII els chutneys es van començar a enviar a la Gran Bretanya i a França com a mercaderia de luxe.

La base dels chutneys son fruites o verdures, a les quals s’afegeixen espècies i sucre. Quan els anglesos els van incorporar al seu receptari, hi van afegir conservants com el vinagre o el suc de llimona. Així es podia disposar del condiment durant tot l’any

Hi ha chutneys de tot tipus (de coriandre o menta, de tamarinde, coco, ceba, tomàquet, pruna o pebrot entre altres). A cada regió de la Índia tenen la seva pròpia especialitat ja que no deixa de ser una forma d’aprofitament de l’excedent de verdures o fruites.

I jo avui us porto aquesta recepta de chutney de mango que és molt senzilla i molt ràpida de fer i que he après al Taller de cuina hindú de l‘Anjalina Chugani.

Necessitarem:
1 mango gran i madur
1 ceba petita
1 cullerada d’oli de sèsam
1/2 culleradeta de canyella
1/2 culleradeta de gingebre en pols
1/2 culleradeta de curri
2 cullerades de sucre (si és morè, agafarà un color mes fosc)
2 cullerades de vinagre de poma
Un pessic de sal

Picarem la ceba i la sofregirem a foc ben baix amb l’oli de sèsam. Un cop comenci a agafar color, hi afegiremu el mango pelat i tallat a dauets. Ho deixarem coure uns cinc minuts.

Llavors, afegirem les espècies , el sucre, la sal  i el vinagre i ho deixem reduir fins que s’hagi evaporat el líquid. Si no ens agrada trobar trossets, ho podem passar pel pímer. Ho deixem refredar abans de servir.

Es conserva a la nevera ben be un parell de mesos en un pot de vidre.

A la Banda Sonora, un clàssic que m’agrada molt: Under the Milky Way dels The Church (1988)

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Filed Under: 5. Begudes, salses i condiments, 9. Índex cronològic
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