Thing two to do with your cut up mango.
I’ve always believed that Indian-Mexican food should be a fusion food option. They both use similar spices and cooking methods, not that that would be required to combine to food styles, but it helps. So anyway, I’ve done it. Shredded pork tacos with mango chutney, and folks, it is good.
So here’s what you do. Roast a pork shoulder (I used a three pounder) rubbed in your favorite Mexican spices (think cumin, red pepper, coriander, and of course salt and pepper) on 350 till you can tear the meat away easily with a fork. (It took mine about three hours.) Then let it get cool enough to handle and shred the pork yourself. Set aside. (I keep some in the fridge for later use.)
Heat enough oil for deep frying (or use your deep fryer, so glad we made that investment) to very hot, about 375, and pre-fry some corn tortillas till soft and pliable, then drain on paper towels. Fill with a generous helping of pork and fry till golden and crunchy.
Top with mango chutney.
Devour. (Maybe eat a salad along with to get your veggies.)
Note: I haven’t given any exact amounts here because it really depends on how many you want to make this for, its not a recipe, more like guidelines really. (Say that last part with a pirate accent a la Pirates of the Caribbean.)
1 teaspoon each Coriander, Red Chili Powder and Cinnamon
2 Cardamom Pods
1 tablespoon Mustard Seeds
1/2 teaspoon Salt
1 clove Garlic, finely grated
1/2 inch fresh Ginger, finely grated
3 large Mangoes, thickly sliced
1 1/2 cups Sugar
1 cup White Vinegar
Toast the cloves, cardamom and mustard seeds in a sauce pan. Crack the cardamom and discard the outer pod, grind seeds of cardamom and cloves with mortar and pestle and add all spices together, set aside.
Combine sugar and vinegar and bring to boil. Add spices, ginger and garlic, and salt. Boil 5 minutes, stirring. Add mango. Cook on medium high, stirring occasionally to prevent burning, for 1 hour, or till chutney is thick and mangoes are translucent.
While chutney is cooking heat the oven to 235 and sterilize a few jars to can the chutney into. When chutney is done spoon immediately into jars and close jars. Turn upside down for 2 minutes and then invert and let cool. Keeps three months. Or if your hungry about 15 minutes.