As a little boy, my husband had planted a mango seed, “aanti” as we call in Bengali. Obviously, good care must have been taken care of it, for it grew up to be a tall, strong tree. It is a prolific producer of the Himsagar variety of mangoes. Every summer we look forward to reaping the benefits of that successful planting. A few mangoes trickle down south in intact form. More often we get bottles of “Aam er aachar”, mango pickle or chutneys from the mothers. There are of course as many recipes for mango pickle or chutneys as there are households in India. They can be made from mangoes of all ages and all variety. Sour, sweet, hot or all together. A few years back I had made a yeast cake with the fabulous chutney made by my mother –in-law. The following tart was inspired this time by my mother’s ginger-chilli-mango chutney. The tart is in the form of a Bakewell Tart. It has a shortcrust base, a jam and a frangipane. Chez Pim’s shortcrust pastry recipe is as good as any. I always have a batch frozen. The jam component was replaced by mother’s mango chutney. The frangipane was made with pistachio; the marriage of mango and pistachio is very common. The recipe for the chutney is from my mother, as is the picture. I have included the measurements for the pistachio frangipane as well instructions for putting together of the tart. It tastes and looks delectable! I particularly love the three colour tone.
For the Ginger and Green Chilli Mango Chutney
5 large grated unripe Mangoes, about 4 Cups
1 and 1/2 Tablespoon Ginger, grated
5 Green Chili, Chopped-.
2 and 1/2 cups Sugar
2 and 1/2 teaspoon Salt
Take a non-stick pan. Mix all the ingredients in the pan thoroughly. On full flame stir the mixture continuously for 2 to 3 minutes. Reduce the heat. Go on stirring till the sugar has melted. Don’t skip this step. Stirring the mixture is very important. Stir the chutney till it is bit sticky. Taste the Chutney to test the sweetness. Preserve this in clean Glass bottles. In the refrigerator it can stay for 3 to 4 months.
For the Pistachio frangipane
75g whole peeled pistachio (about 1/2 cup)
75g sugar, white granulated sugar
75g butter at room temperature
1 large egg
Prepare the pie crust. Press it into a 7 inch pan. Trim and bake it blind for 15 minutes at 180 degrees Centigrade. Cool it. Prepare the frangipane by toasting the pistachio and letting them cool. Blend the butter and sugar. Mix all the other ingredients together. The frangipane can be used immediately or frozen to keep a very long time. Spread the chutney in a thick layer. I used up about 6 Tablespoons for a 7 inch pie. Pour the frangipane over it. Smooth over. Bake for 20 minutes at 180 degrees centigrade. Cool to room temperature before serving.