Day 4, mango chutney

Mumbai Market

I have never been to Mumbai yet I dream of the smells and tastes of the city today.  I can picture myself wandering though a street market my senses overwhelmed.  A cacophony assaults my ears; rushing buses and automobiles juxtaposition to the market, shouting vendors coaxing would be customers, clanging pots and dishes from open kitchens, a discordant symphony melded from various music aficionados surrounding the market, cackling bystanders filling the empty spaces with their vocal escapades of the morning, hurried footsteps of a million people.  Colors fill my field of vision in every direction; bold colored fabric hanging in display, magnificent plowers painted in every color, bustling people dyed in siennas, golds and reds, vegetables whose color radiates from the boxes in which they are held captive.  The aroma of spice fills my nose; strong smells of curry flow through the air on dancing breezes, fragrant fruits invite me to their vendors, simmering stock pots filled with delicious foods for the waiting crowds have aromas that reinvigorate your hunger.  I long to taste each fruit, each pepper, each delicious bite the vendors want to sell.

My idyllic dreams are only satiated by cooking a favorite dish.  Habanero mango chutney.  I spread it on naan, mix it with cooked grains of rice  and quinoa, add it to steamed squash and of course on fish, pork or your choice of meat.  One day I will visit Mumbai but today I will taste it in my kitchen.

2 1/2 cups diced mangos
1 (1-inch) piece peeled fresh ginger
2 Scotch bonnet pepper, minced 
1/4 teaspoon kosher salt
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/2 cup cider vinegar
1/2 cup firmly packed light brown sugar
1/2 cup raisins

Mix all ingredients in a pan and simmer until thickened.  About 30 minutes, stirring frequently.  Let cool and store in an airtight jar refrigerated.
 
Today I ate tomatoes and an apple for lunch, pico sauce with chips for a snack and spaghetti squash with habanero mango chutney and quinoa.  Dessert, apples steamed with brown sugar and cinnamon spread atop naan sprinkled with chopped roasted walnuts.

 

 

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