Ripe Mango Chutney

Chutney is derived from the Hindi word “caṭnī” & Northern Indian Urdu word “chaṭnī” meaning to lick. They evolved as an Indian cuisine and spread to the English speaking world and then on to America and Australia thru them. And there is no right or wrong recipe for chutneys. It is just a variation of tastes and flavors. Chutney is made from a wide variety of ingredients and a concoction of spices, fruits, vegetables. Chutney is more often used to balance a dish – and may be on the sweet or tart side. Generally one ingredient dominates a taste and flavor of  a particular chutney and that is how they are called with different names like Coconut Chutney, Tomato Chutney, Brinjal Chutney etc. I have already posted not less than 20 recipes of different chutneys. Now we will see here a chutney whose main ingredient is the semi ripe Mango and ends up as a chutney with Mango flavor and sweet taste. Like any other chutney, it goes well with Roti, Chapatti etc. and can also be used a spread for the Sandwich and Roti wraps.

Ingredients:

Semi Ripe Mangoes – 2 (peeled and cut into cubes)

Oil – 2 tbsp

Cinnamon Sticks – 1inch long

Cumin Seeds – ¼ tsp

Fennel (Saunf) Seeds – ¼ tsp

Nigella (Kalonji) – ¼ tsp

Asafoetida – a small piece

Ginger – ½ inch long piece (grated)

Coriander Seed Powder – 1 tsp

Red Chilli Powder – ½ tsp

Turmeric Powder – ¼ tsp

Salt – ½ tsp

Raisins – 2 tbsp

Sugar – 2 tbsp

Vinegar – 2 tbsp

Method:

Heat the Oil in a pan. Add the Cinnamon stick and stir fry for few seconds.

Add Cumin Seeds, Fennel Seeds and Nigella Seeds. Roast them in low medium flame. When the seeds start spluttering, add Grated Ginger and Asafoetida. Roast for few seconds in low flame.

Add Coriander Seed Powder, Turmeric Powder and Red Chilli Powder and stir them well for 30 to 40 seconds. Keep the flame low else the masala may get burnt.

Add the Mangoes and ½ cup of water. Add the Raisins, Salt and Sugar. Simmer for 6 to 8 minutes covered wih a lid in low flame. Ensure that the Mangoes do not turn mushy. Now, add the Vinegar, mix well and switch off the flame.

Once it cools down, store in a air tight jar.

Note:

Use semi ripe mangoes only for this recipe.

I used Alphonso Mangoes which are sweeter even when they are semi ripe. And I had to add only 2 tbsp of Sugar.

If the Mangoes are tangy, you can add ¼ to 1/3 cup of Sugar to make the dish sweeter.