Last week I gave you my recipe for Cinnamon and Ginger Flavoured Apple Cutney. This week I want to give you my recipe for Mango Murraba. This preserve is very good served with a semi-hard cheese like a gouda.
For local Ontario-made gouda, look no further than Thunder Oak Cheese Farm in Thunder Bay, Ontario. Thunder Oak is owned by the Schep Family who have been making cheese since 1995 with milk from their own herd of Holstein cows. Their extra old gouda is superb with a unique nutty taste. Highly recommended!
Mango Murraba
Ingredients:
2 cups diced green raw mangoes
4½ cups water
3 cups sugar
1 tbsp salt
4 pieces black cardamom seed
2 x 4 inch pieces cinnamon
4 tbsp golden raisins
3 pieces dried red whole chili
1 tbsp dry ginger powder
½ tsp crush chili
2 tsp turmeric
1 tbsp lemon juice
2 tbsp vegetable oil
Preparation:
Peel and cut the mangoes into small dices. Bring the water to a boil and add the mangoes. Boil for 5 minutes then drain the water completely.
Heat the oil in a pan over medium heat. Toss the dry whole chillies into the pan and wait until they turn red. Add the black cardamom, cinnamon, turmeric and ½ cup of water. Cook for 1 minute then add the sugar along with the crushed chillies and ginger powder. Stir the mixture it well over a slow heat until it thickens and reduces to about 1 cup of syrup.
Add the mangoes and raisins to the syrup and stir everything continuously to save it from sticking to the bottom of the pan.
When the syrup thickens like honey, remove the chutney from the heat and finish it with one tablespoon of lemon juice.
Let the murraba cool. Bottle in an airtight jar and refrigerate.
