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It\u2019s mango season here again, in Egypt. They\u2019re everywhere and so the prices are quite reasonable (15 LE, about \u00a30.63 a kilo).\u00a0 We\u2019re down to our last few tablespoons of mango chutney and as it forms a crucial part of the Prawn Pathia that my life loves so much, I thought I\u2019d better get making a new batch of it.<\/p>\n
I have her favourite recipe (I will be trying some new ones this season as well), so I peeled and diced the mangos, put the spice mix together, and popped over to Ahmed\u2019s for some more white vinegar.<\/p>\n
As I was mixing the mango chunks with the vinegar, my eye caught my sous vide machine, still set up from my breakfast eggs.\u00a0 Hmmm. How good would the mango be if it was sealed away and slow cooked for, say, 8 hours?<\/p>\n
I fried off the spice mix and added it to the mango and vinegar, then poured it all into a ziploc bag, removing as much of the air as possible.<\/p>\n
Sous vide preheated to 83\u00b0C, bag clipped to the side of the pot and off I went to do other things.<\/p>\n
In the evening I placed the bag into a pot with cold running water running through it from the tap for 5 minutes.<\/p>\n
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<\/p>\n
Time for a taste and texture test \u2013 oh dear. The taste was fantastic, the sous vide really helping to retain the juices and flavour of the mango but, without the evaporation, the chutney had not reduced at all.\u00a0 I decided to look at it in the morning and put the bag to one side to settle overnight.<\/p>\n
As dawn\u2019s rays filtered through the kitchen window (yeah, right!), the sauce had not noticeably thickened.\u00a0 I was fretting about potentially ruining the taste and fragrance of the sauce by reducing it\u00a0over heat, when I realised \u2026 another of my birthday presents was the molecuar gastronomy kit!\u00a0 It contains a plethora of powders and potions that, amongst other things, thicken mixtures!<\/p>\n
Now the big decision\u2026 which method to use?<\/p>\n
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<\/strong><\/h2>\nI poured the chutney into a large bowl and carefully measured out 2g of gum, sprinkling it over the chutney and then blending it in with the Bamix.\u00a0 Promising, but still a little runny.\u00a0 1g more of the powder blended in produced a perfectly smooth and silky chutney. I used 3g of Xanthan as the recommended amount for thickening is between 0.1% and 1% of the total weight, and the chutney was pretty much spot on 800g.\u00a0 As the chutney wasn’t utter water, I worked my way up from 2g (0.25%) and settled on 3g (0.33%) which produced the viscosity I was looking for.<\/p>\n
It remains to be seen whether we\u2019ll discover an even more delicious mango chutney than this one (most likely we will), but at least there\u2019s 500ml of it available now.<\/p>\n
Ingredients<\/strong><\/p>\n Method<\/strong><\/p>\n For storage:<\/strong><\/p>\n \n","protected":false},"excerpt":{"rendered":" It\u2019s mango season here again, in Egypt. They\u2019re everywhere and so the prices are quite reasonable (15 LE, about \u00a30.63 a kilo).\u00a0 We\u2019re down to our last few tablespoons of mango chutney and as it forms a crucial part of the Prawn Pathia that my …<\/a><\/p>\n","protected":false},"author":1,"featured_media":111,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[1],"tags":[],"_links":{"self":[{"href":"http:\/\/netyoda.co.uk\/food\/wp-json\/wp\/v2\/posts\/109"}],"collection":[{"href":"http:\/\/netyoda.co.uk\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/netyoda.co.uk\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/netyoda.co.uk\/food\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/netyoda.co.uk\/food\/wp-json\/wp\/v2\/comments?post=109"}],"version-history":[{"count":12,"href":"http:\/\/netyoda.co.uk\/food\/wp-json\/wp\/v2\/posts\/109\/revisions"}],"predecessor-version":[{"id":125,"href":"http:\/\/netyoda.co.uk\/food\/wp-json\/wp\/v2\/posts\/109\/revisions\/125"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/netyoda.co.uk\/food\/wp-json\/wp\/v2\/media\/111"}],"wp:attachment":[{"href":"http:\/\/netyoda.co.uk\/food\/wp-json\/wp\/v2\/media?parent=109"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/netyoda.co.uk\/food\/wp-json\/wp\/v2\/categories?post=109"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/netyoda.co.uk\/food\/wp-json\/wp\/v2\/tags?post=109"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}\n
Spice Mix<\/em><\/div>\n\n
1 tablespoon cooking oil<\/div>\n<\/li>\n2 teaspoons fresh ginger, finely minced<\/div>\n<\/li>\n2 cloves garlic, finely minced<\/div>\n<\/li>\n1 red chili, sliced<\/div>\n<\/li>\n2 teaspoons whole nigella seeds<\/div>\n<\/li>\n1 teaspoon ground coriander<\/div>\n<\/li>\n\u00bd teaspoon ground cumin<\/div>\n<\/li>\n\u00bc teaspoon turmeric<\/div>\n<\/li>\n\u00bc teaspoon ground cardamom<\/div>\n<\/li>\n\u00bc teaspoon ground cloves<\/div>\n<\/li>\n\u00bc teaspoon ground cinnamon<\/div>\n<\/li>\n<\/ul>\n<\/li>\nMangoes<\/em><\/div>\n\n
500g mango flesh, (about 1kg unpeeled mangoes), peeled and diced<\/div>\n<\/li>\n160g white granulated sugar<\/div>\n<\/li>\n240ml white vinegar<\/div>\n<\/li>\n\u00bc teaspoon salt<\/div>\n<\/li>\n<\/ul>\n<\/li>\nFinishing<\/em><\/div>\n\n
3g Xanthan Gum<\/div>\n<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n![\"\"](\"http:\/\/netyoda.co.uk\/food\/wp-content\/uploads\/2018\/07\/IMG_0300-e1531054600401-225x300.jpg\")
<\/p>\n\n
Pre-heat the sous vide to 83\u00b0C.<\/div>\n<\/li>\nIn large bowl, combine the diced mangoes, sugar, salt, and vinegar and stir well.<\/div>\n<\/li>\nHeat the oil over a medium heat in a pan.<\/div>\n<\/li>\nSaute the ginger, garlic and red chilies for a minute.<\/div>\n<\/li>\nAdd all the spices and saute for another minute. .<\/div>\n<\/li>\nAllow the spices to cool slightly and add to the mango mixture., stirring well.<\/div>\n<\/li>\nPlace the mixture in a ziploc bag, squeezing out as much air as possible, and place in the sous vide bath for 6-8 hours.<\/div>\n<\/li>\nRemove bag from bath and cool in an ice bath or under running water.<\/div>\n<\/li>\nEmpty the bag into a large bowl and sprinkle the xanthan gum over, then blend with a hand blender until it thickens.<\/div>\n<\/li>\nPour into a sterilised jar and refrigerate.<\/div>\n<\/li>\n<\/ol>\n\n