Tuesday, April 12, 2011
Mango Chutney and Shrimp
This Mango Chutney recipe begins with one teaspoon cumin seeds toasted in a pan...
My last experience with cumin seeds led to a dish with intense cumin flavor (overly so) so here I went light on the teaspoon and decided (before toasting) to grind the seeds down with a mortar and pestle.
If you don't have cumin seeds, I'm sure cumin powder would work just fine.
I also skipped the pork tenderloin and made these Yogurt Marinated Indian Spiced Shrimp I posted a few weeks back. The shrimp and chutney worked perfectly together!
By the look of this mango, I was expecting it to be super, super sweet (but it wasn't). A pinch of sugar added to the chutney at the end successfully evened out the tartness of the lime.
Below...is a picture of our pan ...after removing the chutney. It's one of nine All-Clad LTDs we've had for almost 10 years.
Thanks to my husband...the pans (along with our four knives) have never seen the likes of a dishwasher...hand washed each and every time. (HOUSE RULE)
Many a late night (after a few glasses of wine) I've considered throwing those pans (and knives) into that "kitchen washing machine"... convincing myself he (the husband) will never...EVER know...
In the end...I could never do it.
Look at this hard, hard worker.
Here's the recipe again for the Mango Chutney on epicurious.com.
Authentic and Delicious...perfect party food as it's best at room temperature.
(Close-up...with heated up store bought pita bread....and not homemade naan...sigh...)