Mango Chutney

12 large mangoes, peeled
4 cups cider vinegar
6 cups brown sugar
1 sweet red pepper, chopped
1 cup raisins
1 cup chopped preserved ginger
1 Tablespoon Chinese chili bean paste

The following dried spices tied up in cheesecloth:
3 cinnamon sticks
8-10 whole cloves
8-10 whole allspice
6 cardamom pods

          Slice the flesh from the peeled mangoes.  Discard the large pit.  Chop the mango flesh in your food processor.  Remember to leave it chunky. 
          Combine with the other ingredients.  Cook in a large pot until thick, for about 2 hours, stirring occasionally to prevent the chutney from sticking to the bottom of the pot.  Remove the spice packet after about an hour.  When thick enough, pour into hot, sterilized jars.  Cover with hot clean caps that have not been used before.  Process in a water bath for 10 minutes.  Remove from water.  Tighten rings.  Allow to cool.  Store in a cool dark place.  Makes 10-12 eight-ounce jars.

TIM'S NOTES:  This recipe is fussier than the other one I posted and more work.  But, it is very mild, and is good for using in other recipes that call for mango chutney.  This recipe is for diehard chutney fans, and unless you really think you are going to eat 10-12 jars, or have friends who like chutney, cutting this recipe in half will result in more than plenty for the average person, with some to give away.  As far as the whole spices, you are on your own.  I have only made this recipe once, but I was able to find all the whole spices, except for the cardamom pods.  I guessed and added ground cardamom instead.  The other recipe uses 1/4 teaspoon cardamom/2 eight-ounce jars, so maybe 1/2 teaspoon cardamom for 5 eight-ounce jars, 1 1/4 teaspoons for 10 jars?

Mango Peach Chutney

1 large mango, peeled and coarsely chopped
2 cups fresh or frozen peaches, peeled and coarsely chopped
1/2 cup unsweetened apple juice
1/2 cup apple cider vinegar
1/2 cup packed brown sugar
1 medium onion, chopped
2 teaspoons grated fresh ginger root
1 small fresh green chile, seeded and minced (about 1 Tablespoon)
1/4 teaspoon ground cardamom
1/2 teaspoon cinnamon
1/4 teaspoon salt

Combine all the chutney ingredients in a nonreactive saucepan and bring to a boil.  Reduce the heat and simmer gently, uncovered, for about 45 minutes, stirring occasionally, until thick and translucent.  Cool or chill before serving.
          This chutney will keep for several weeks stored in a tightly covered container in the refrigerator.

TIM'S NOTES:  This chutney makes about two cups.  You can put it in 2 small jars and water bath for 10 minutes.  Should seal right up.  I like this chutney on chicken or pork, and it stands up really well to the Easter ham. This is also good made with a sweet onion if you can find one.

Quick Turkey Curry

2 Tablespoons (1/4 stick)  unsalted butter
1 1/2 cups chopped onion
2 Tablespoons chopped peeled fresh ginger root
2 cloves garlic, minced
1 tart green apple, cored, peeled, and chopped
3 Tablespoons all purpose flour (gluten free flour can be used)
2 1/2 Tablespoons curry powder
1 1/2 teaspoons ground cumin
3 cups canned low salt chicken broth
1 cup apple cider
3/4 cup whipping cream
1/4 cup mango chutney
1/4 cup chopped fresh cilantro
1 Tablespoon tomato paste
4 cups coarsely chopped cooked turkey
Steamed white or brown rice

Melt butter in heavy large skillet over medium high heat.  Add onion, ginger, and garlic.  Saute until onion is soft, about 10 minutes.  Add apple, then flour, curry powder and cumin.  Saute 3 minutes.  Gradually whisk in broth.  Add cider, cream, chutney, cilantro and tomato paste.  Bring to a boil. Reduce heat to medium.   Gently simmer until mixture thickens, about 20 minutes.  Add turkey and stir until heated, about 2 minutes.  Spoon curry over rice.

TIM'S NOTES:  If I remember correctly, this curry isn't as thick as I like.  I thicken it with a little cornstarch slurry (corn starch mixed with water) until it is about the consistency I want it.  I have made my own mango chutney in the past, though it is easier to buy it already pre-made.  I just like the quality of homemade better.  I will try to include a couple mango chutney recipes here that might be used.

Chocolate Eggnog Cake

2 ounces semisweet chocolate
1 package (18.25 ounces) plain German chocolate cake mix
1 cup eggnog
1/3 cup brandy or water
1/4 cup vegetable oil
3 large eggs
1 teaspoon pure vanilla extract
1/2 teaspoon ground nutmeg

1. Place a rack on the center of the oven and preheat to 350 degrees.  Lightly grease a 9 x 13 inch pan, then dust with flour.
2. Carefully rub the chocolate along the largest holes of a cheese grater to make 1 Tablespoon grated chocolate.  Set it aside.  Break the remaining chocolate into 5 or 6 pieces and place them in a small glass bowl.  Microwave for 1 minute at high power.  Stir to melt any remaining lumps.
3. Place the cake mix, eggnog, brandy, oil, eggs, vanilla, nutmeg, and melted chocolate in a large mixing bowl.  Blend with an electric mixer on low speed 30 seconds.  Stop the machine and scrape down the sides of the bowl with a rubber spatula.  Increase the mixer speed to medium and beat 2 minutes more, scraping and beat 2 minutes more, scraping the sides down again if needed.  The batter should look well combined.  Pour the batter into the prepared pan, smoothing it out with the spatula.  Place the pan in the oven.

Bake the cake until it springs back when lightly pressed with your finger, 38-42 minutes.  Remove the pan from the oven and place it on a wire rack to cool for 10 minutes.  Run  a sharp knife around the edge of the cake and invert it on a serving platter to cool completely, 20 minutes.  Meanwhile, prepare the Eggnog Buttercream Frosting:

8 Tablespoons (1 stick) butter, at room temperature
3 1/2 to 4 cups confectioner's sugar, sifted
3 to 4 Tablespoons eggnog
2 teaspoons brandy or pure vanilla extract
1/8 teaspoon ground nutmeg, for garnish (optional)

1. Place the butter and 1 cup of the confectioner's sugar in a large mixing bowl.  Blend with an electric mixer on low speed for 30 seconds to incorporate.  Stop the machine and add the remaining confectioner's sugar, eggnog and brandy.  Increase the speed to medium and beat until light and fluffy, 1 minute.  Add more confectioner's sugar if the frosting is too runny to spread.  Add a touch more eggnog if it is too stiff.
2. Spread the frosting over the top and sides of the cake, using smooth, clean strokes.  Sprinkle the top lightly with the reserved chocolate and with a little nutmeg if desired.  Slice and serve.

TIM'S NOTES:  This cake is best if you use the German Chocolate Cake as recommended.  I am not sure about using a chocolate or devil's food mix.  It might quite possibly work.  I have not been able to make the cake with a gluten free chocolate cake mix because the gf cake mix is a different size than 18.25 ounces.  The closest I have come is just baking a gf chocolate cake and frosting it with the Eggnog Buttercream. 

The brandy in the cake makes it extra special, but I don't think it is necessary, and I have never used the brandy in the frosting.  Seems like overkill. Vanilla is fine.

I also just leave the cake in the 9 x 13 inch pan.  I didn't bother to  invert it on a serving plate.  This would be nice if you were going for presentation, but not so nice if you were taking the cake somewhere.