Wednesday, September 4, 2013

Mango Chutney

I have always loved the Mango Chutney prepared by Bengalis. It is so simple and quick to cook recipe. If you want you can make it sweet or sweet and savoury. It all depends on what suits your taste buds. I like my Mango Chutney a little sweet and savoury. You can use a mixture of sugar and jaggery or only sugar or only jaggery. My suggestion is to add little seasoning at a time, check the flavour and add more if required. If you are someone who prefers a "Khatta Meetha" flavour then this is just for you.
Mango Chutney
1 big sized raw mango
1 tsp panch phoran (panch phoran is a bengali spice which consists of fenugreek seednigella seedcumin seedblack mustard seed and fennel seed in equal parts)
1 tbsp oil
2 dry red chilies
1/4 tsp turmeric
1-2 tbsp crushed jaggery, adjust to taste
1 cup water
3-4 tbsp sugar, adjust to taste
Salt taste
Peel the raw mango and cut it into small cubes, discard the seed.
Heat oil in a thick bottom pan. Add the panch phoran and chilies.
Once the cumin and mustard seeds start to crackle, add the raw mangoes and give it a stir to mix well.
Add salt, turmeric sugar and jaggery along with water. Stir. Do not put all the sugar and jaggery at once. Taste and add more if required.
Reduce the heat to low. Cover and cook for 5 mins or until the mango cubes are soft. You should be able to mash the mango with a back of a spoon.
Mash few mango cubes to give the chutney a nice thick texture. Check for sweetness. Adjust sugar and jaggery as per your taste. 
Remove from heat and let it cool. This chutney will thicken further after cooling.
Refrigerate in an air tight container.  


Focaccia is a flat oven baked Italian bread. It has a nice crispy outer crust and is soft from inside. You can top it with tomatoes, rosemary,herbs,caramelized onions, cheese, meat etc. Olive oil is one of the key ingredient in this recipe.This Focaccia reminds me of Dominos garlic bread.
2 1/2 cup all-purpose flour
1/2 cup olive oil (I have used extra virgin olive oil)
1 tsp dried thyme 
1 tsp dried basil (you can also use dried rosemary)
1 3/4 tsp instant yeast 
1/4 tsp honey
1 cup warm water
2 garlic cloves, minced
1/4 tsp freshly grounded black pepper
1 tsp salt
Olive oil for greasing
In a pan, place olive oil, minced garlic, black pepper, thyme, and basil.
Place pan over low heat and cook until aromatic. Remove from heat before the garlic turns brown.
Place 1 cup of flour in a large mixing bowl along with salt and honey. Add 1/4 cup of the olive oil mixture and stir. 
Now add the instant yeast and warm water. Stir. Add the remaining flour. Stir again. Once the dough comes together transfer it to a floured work surface and knead it for 10 minutes until smooth, form a round ball.
Grease a large bowl with olive oil and transfer the dough in it with the seam side down. Apply some olive oil on the outer surface of the dough to avoid formation of skin. Cover the bowl with a cling foil and keep it in a warm place. Let the dough rise for an hour until it has doubled in size.
After an hour, preheat oven to 230 degrees C or 450 degrees F.
Now take a 9 inch by 13 inch rimmed baking tray (jelly roll pan). Grease it with 2 tbsp of the olive oil mixture. You can also use parchment paper to line the baking sheet and then spread the olive oil mixture over it.
Transfer the dough onto the baking sheet. Stretch the dough out to spread it in the baking sheet. On spreading, the dough will take the shape of the baking sheet.
Use your fingers to make dimples on the top surface of the dough.
Now drizzle the remaining olive oil mixture over the top. Cover the baking sheet with cling foil and let the dough rise again for 20 mins until it puffs slightly.
You can even spread some parmesan cheese on top.
Bake on the bottom rack for 15-20 minutes or until the top is golden brown.
Transfer Focaccia to a cooling rack and let it cool slightly before cutting it into slices. Serve warm.
The water should not be very hot or else it will kill the yeast. It has to be warm to activate the yeast, around 110 degrees F.
You can substitute instant yeast with 2 1/4 tsp active dry yeast. Place warm water, honey and yeast in a small bowl and let it sit for few minutes to activate the yeast. Now add this to the flour along with the olive oil mixture.
You can substitute dried herbs with fresh chopped thyme and rosemary, around 1 tbsp each. 

Adapted from Inspired taste