Marmalade
Jan 23rd 2022, 12:24 pm
#16
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Re: Marmalade
Rosemary
Jan 23rd 2022, 4:51 pm
#17
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Re: Marmalade
Tasty Colours: Oscypek with Lingonberry Preserves
Not sure if anyone has tried this one. I had it in the past and it was very tasty.
Not sure if anyone has tried this one. I had it in the past and it was very tasty.
Jan 24th 2022, 6:45 am
#18
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Re: Marmalade
Next time I'll go through with Marmite sarnies, the gastro French border officers will really appreciate me then!
We live in Ayamonte just 1h20m from Seville. We drive past many huge Orange farms... But weirdly orange marmalade isn't easily found in e.g ES (or PT) hotel breakfast buffets or in cafés. All UK supermarkets have lots of choices... (every UK B&B and hotel has it available.) But there aren't many choices in our local ES supermarkets.
I reckon the UK nick all the stock!!
But sadly, nearly all our wonderful UK shellfish is exported (80-90% of eg langoustines) so it works both ways....
Jon
Last edited by Jon-Bxl; Jan 24th 2022 at 6:56 am.
Jan 24th 2022, 7:11 am
#19
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Location: Elorrio, Bizkaia
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Re: Marmalade
Making your own Mango Chutney is even easier than making Marmalade and tastes far better than Pataks as it has some texture and you can make it as spicy as you want and Mangos are really cheap to buy.
The Mango Chutney in most Indian restaurants in Spain is rubbish slop out of a 10 litre container.
The Mango Chutney in most Indian restaurants in Spain is rubbish slop out of a 10 litre container.
Jan 24th 2022, 7:47 am
#20
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Re: Marmalade
https://www.bbcgoodfood.com/recipes/mango-chutney
https://www.harighotra.co.uk/mango-chutney-recipe
And back to topic
https://www.matchingfoodandwine.com/...nge-marmalade/
Jon
Jan 24th 2022, 9:18 pm
#23
Joined: Jun 2006
Location: Granada Costa
Posts: 10,898
Re: Marmalade
Spicy Mango Chutney
750g slightly unripe mango flesh (about 900g whole, 2 average sized mangos)
300g sugar
30g garlic sliced finely
50g ginger sliced finely
1/2 ltsp Black Mustard seeds (whole)
½ ltsp Yellow mustard seeds lightly crushed
10 whole cloves
8 cardamon (remove seeds and crush)
2 red Jalapeño 10g after seeding
4” cinnamon stick
½ ltsp cumin lightly crushed
½ tsp coriander lightly crushed crushed
½ tsp turmeric
1 htsp Aromat (seasoning salt) or 1 ltsp salt
150ml wine vinegar
Grated zest and juice of one lime
Mangos need to be not quite ripe (but not green) and preferably each one of the same ripeness. Peel and core and slice into pieces about 1” square and ¼“ thick. Soak mango in the sugar for 2 hours. Add remaining ingredients. Cook for about 1 hour or until mango turns slightly transparent looking and loses the bright yellow colour and looks browner. Remove the cinnamon stick and the cloves. Bottle in sterilised jars.
Can be used immediately but best after a month.Makes about 750ml.
For a sharper pickle use an extra 3 chopped limes and their juice
Double quantity fills 2 ½ Italian pots depending on how long it boils.
750g slightly unripe mango flesh (about 900g whole, 2 average sized mangos)
300g sugar
30g garlic sliced finely
50g ginger sliced finely
1/2 ltsp Black Mustard seeds (whole)
½ ltsp Yellow mustard seeds lightly crushed
10 whole cloves
8 cardamon (remove seeds and crush)
2 red Jalapeño 10g after seeding
4” cinnamon stick
½ ltsp cumin lightly crushed
½ tsp coriander lightly crushed crushed
½ tsp turmeric
1 htsp Aromat (seasoning salt) or 1 ltsp salt
150ml wine vinegar
Grated zest and juice of one lime
Mangos need to be not quite ripe (but not green) and preferably each one of the same ripeness. Peel and core and slice into pieces about 1” square and ¼“ thick. Soak mango in the sugar for 2 hours. Add remaining ingredients. Cook for about 1 hour or until mango turns slightly transparent looking and loses the bright yellow colour and looks browner. Remove the cinnamon stick and the cloves. Bottle in sterilised jars.
Can be used immediately but best after a month.Makes about 750ml.
For a sharper pickle use an extra 3 chopped limes and their juice
Double quantity fills 2 ½ Italian pots depending on how long it boils.
Jan 25th 2022, 10:18 am
#25
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Jan 26th 2022, 5:21 am
#26
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Posts: 3,980
Re: Marmalade
Spicy Mango Chutney
750g slightly unripe mango flesh (about 900g whole, 2 average sized mangos)
300g sugar
30g garlic sliced finely
50g ginger sliced finely
1/2 ltsp Black Mustard seeds (whole)
½ ltsp Yellow mustard seeds lightly crushed
10 whole cloves
8 cardamon (remove seeds and crush)
2 red Jalapeño 10g after seeding
4” cinnamon stick
½ ltsp cumin lightly crushed
½ tsp coriander lightly crushed crushed
½ tsp turmeric
1 htsp Aromat (seasoning salt) or 1 ltsp salt
150ml wine vinegar
Grated zest and juice of one lime
Mangos need to be not quite ripe (but not green) and preferably each one of the same ripeness. Peel and core and slice into pieces about 1” square and ¼“ thick. Soak mango in the sugar for 2 hours. Add remaining ingredients. Cook for about 1 hour or until mango turns slightly transparent looking and loses the bright yellow colour and looks browner. Remove the cinnamon stick and the cloves. Bottle in sterilised jars.
Can be used immediately but best after a month.Makes about 750ml.
For a sharper pickle use an extra 3 chopped limes and their juice
Double quantity fills 2 ½ Italian pots depending on how long it boils.
750g slightly unripe mango flesh (about 900g whole, 2 average sized mangos)
300g sugar
30g garlic sliced finely
50g ginger sliced finely
1/2 ltsp Black Mustard seeds (whole)
½ ltsp Yellow mustard seeds lightly crushed
10 whole cloves
8 cardamon (remove seeds and crush)
2 red Jalapeño 10g after seeding
4” cinnamon stick
½ ltsp cumin lightly crushed
½ tsp coriander lightly crushed crushed
½ tsp turmeric
1 htsp Aromat (seasoning salt) or 1 ltsp salt
150ml wine vinegar
Grated zest and juice of one lime
Mangos need to be not quite ripe (but not green) and preferably each one of the same ripeness. Peel and core and slice into pieces about 1” square and ¼“ thick. Soak mango in the sugar for 2 hours. Add remaining ingredients. Cook for about 1 hour or until mango turns slightly transparent looking and loses the bright yellow colour and looks browner. Remove the cinnamon stick and the cloves. Bottle in sterilised jars.
Can be used immediately but best after a month.Makes about 750ml.
For a sharper pickle use an extra 3 chopped limes and their juice
Double quantity fills 2 ½ Italian pots depending on how long it boils.
I'd add the limes also Ive noticed that Turmeric has been more widely available in the past year or soJon
Jan 26th 2022, 6:17 am
#27
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