Chutney

When Madam Vijaya Lakshmi Pandit was president of the UN General Assembly, she visited the restaurant. We offered her some of our chutney, and she asked for a second serving, saying that it was the best chutney she had tasted in the West.

Chutney is at its best when kept for 3 or 4 weeks before serving so that it has time to mellow.

When mangoes are not available use either green apples or peaches, as each fruit makes an excellent chutney.

• 1 pound mangoes

• 1 lime

• 1 pound granulated sugar

• 1 pint cider vinegar

• 2 ounces fresh ginger root

• 3 tablespoons ground red chilies

• ½ pound sultana raisins

• 2 tablespoons mustard seed

• 2 tablespoons salt

• 1 ounce garlic (approximately 10 medium cloves), peeled

1. Peel and slice the mangoes, and squeeze the juice of the lime over the slices while you prepare the other ingredients.

2. In a Pyrex or enamel saucepan, cook the sugar and vinegar together for about 12 minutes.

3. Bruise the ginger by pounding it with a heavy mallet.

4. Grind the chilies in a pepper mill, or crush them with a mortar and pestle.

5. Add the sliced mangoes, the ginger, chilies, raisins, mustard seed, and salt to the vinegar syrup. Bring this mixture to a boil over medium heat, then reduce the heat and gently simmer for 25 to 30 minutes, or until it is thick.

6. Crush the garlic in a mortar with a pestle or in a garlic press and add it to the chutney. An ounce of garlic, when crushed, is astonishingly pungent, but there is reward in the delicious flavor that will result when it combines with the other ingredients.

7. When the chutney is cold, remove the piece of ginger. Spoon the chutney into jars with tight-fitting lids and store in a cool place. This recipe will make about 2 quarts.