Lockdown #2 Day Three

Lockdown 2 Day three!

Well, I find it quiet odd that there is a lot of hustle and bustle in London. The main road north of me is busy, almost as busy as before. To my Shock and Horror, the Flagship store of Marks and Spencer is fully open ! Shocked yes, because why? Food Hall fine but the rest of the store? Beyond me!

Of course, Sods Law, the day we are banned from playing golf, or going swimming, the sun comes out to give us beautiful Autumnal days.

Walking in the wonderful The Regents Park, is magical at anytime and today was no different. I can hardly believe that I am the City when I wander through, smelling the roses, watching the birds and just enjoying the park.

I decided that this Sunday we will have Indian. Odd that the English will say, Let’s go out for an Indian, or Chinese, but never Lets go out for an English !

Anyway we are going to have some Indian food for dinner tomorrow. I have started ahead of time, simply because I am making mango chutney. Why? Simply because I received another order of the most wonderful mangoes from Spain. This time around have only put a couple of them out at a time to ripen, refrigerated most of the rest ( and given a couple to Miss Molly and Miss Amelia) .

This is easy to make and worth the effort, if you like Indian Food.

  • 1 tablespoon cooking oil 
  • 2 teaspoons fresh ginger, chopped
  • 2 cloves garlic , minced
  • 1 red chili , chopped
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon ground cardamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 2 UNRIPE large mangoes peeled and diced
  • 1/2 cup white vinegar
  • 1 cup sugar

Heat the oil and add the chillies, garlic and ginger, sauté for a minute. Add all the spice, sauté for another minute. Add the sugar, salt and vinegar bring to the boil and then simmer for about an hour until the mango is fully soft and the mixture is well amalgamated. Put into sterilised jars and seal or leave to cool and bag smallish amounts and freezer until you need to use it. It does not have a very long shelf life otherwise. Can be super spicy or not, depends on the chillies, how many you use.

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