This Mango Chutney is both sweet and spicy and is delicious either as a spread, a dip, or used in cooking a variety of Indian cuisine. I have used semi- ripe mangoes for this recipe. It gives a sweet and tangy taste to the chutney. The use of jaggery for sweetness also gives earthy tones to this chutney but you can also use sugar instead. You can also use nigella seeds for an extra flavor to the chutney. I haven't used any here as I was out of them but trust me they give an extra edge to the recipe.
The mango chutney can be served as a side dish along with a main course indian meal. the chutney can also be had as a dip with starters or snacks. it can also be had with rotis, parathas.
Medium sized semi ripe Mangoes - 2 no:
Fenugreek powder - a pinch
Cumin powder - 1/4 teaspoon
Fennel seeds - 1/4 teaspoon
Nigella Seeds - 1/4 teaspoon
Mustard seeds - 1/4 teaspoon
Strained and melted jaggery -2 tablespoon ( adjust according to the sweetness of the mango)
Red chilly powder - 1/2 teaspoon
Garam masala powder - a pinch
Hing / Asafoetida - a pinch
Ginger -1/2 inch piece (finely grated)
Oil - 1 tablespoon
Salt - to taste
1. Peel and finally chop the Mangoes.
2. Heat oil in a pan, add mustard seeds, nigella seeds, fennel seeds and hing and fry for a while.
3. Add the finely chopped ginger and fry till the raw smell goes.
4. Add the finely chopped mango or you can add the mango puree.
5. Add the red chilly powder, garam masal powder and stir and simmer for about 2 minutes.
6. Add the melted jaggery and salt and cook for 2 - 3 minutes. Do not overcook as the mixture will turn very thick.
Serve the Mango chutney at room temprature as a dip or spread.
This mango chutney stays good for 2 - 3 days in air tight container in the refrigerator.