recipe comes from Sue Brewer who is lucky enough
to live in Brittany where she has her own gites to rent
- have a look for yourself <click
asked Sue to do her own introduction . . . . .
from London my better half and I have lived in a little
hamlet called Le Millet near Ploeuc sur Lie in France
for the past three years. Although life in the Cotes
d'Armor region of Brittany is quite idyllic there are
some downsides, notably the price and strength of tea
bags, unavailability of sliced back bacon (who can live
without bacon sarnies) and finally the lack of Indian
first two things we must stock up on during our infrequent
visits to England, but curries and bhajis - pas du problem!
realised that the only way I was ever going to have
an 'Indian takeaway' in France was to make it myself.
Now this isn't as silly as it sounds; I always make
the curries or whatever in large quantities and then
freeze them in meal-sized portions. So Saturday night
is still takeaway night, either sharing the meal with
friends or to eat whilst watching some rubbish on the
television - you know the sort of thing that's on TV
on a Saturday night.
I do bring back the spices from dear old blighty as
here in France they are rare and, if found, expensive
(except for that awful pale yellow curry powder) but
the rest is down to moi."
lb (6.75kg) mangos, just about ripe is best
30 tbsp salt
5 lb (2.25g) sugar
15 oz (425g) ginger, peeled and finely chopped
50 large cloves garlic, peeled and finely chopped
8 tsp chilli powder
5 cinnamon sticks
1 lb 4 oz (560g) sultanas
1 lb 4 oz (560g) stoned dates
5 pts (3 litres) vinegar
the mangoes and chop into cubes, about 1 - 1 1/2 ins
(2.5 - 4cm).
the mangoes in mixing bowls and divide the salt between
them. Cover with water and leave to soak for about
the mango cubes into a colander and rinse.
a large saucepan, dissolve the sugar in the vinegar,
over a low heat, stirring frequently. When the sugar
has dissolved, increase the heat to high and bring
the mixture to the boil.
the mango cubes, ginger, garlic, chilli powder, cinnamon,
raisins and dates and bring the mixture back to the
boil, stirring occasionally. Reduce the heat to moderately
low and cook the chutney, stirring occasionally for
2 - 3 hours, or until it is thick.
frankly judging when it is cooked is the only difficult
part of this recipe. The colour should be golden brown
and there should still be some fluidity, not a solid
mass that you can stand your spoon up in! Remember
the chutney will thicken slightly as it cools. When
ready leave to cool for 10 - 15 minutes and then pack
into hot jars and seal and label when cold.
great served with onion bhajis, samosas or vegetable
pakoras. It is also divine with cheddar cheese or
you would like to stay in one of Sue's cottages at Le
Millet or learn more about Brittany visit her website
or send her an email to firstname.lastname@example.org