Spicy Mango Chutney

Ingredients

• 2 ripe mangoes, peeled and diced (400g) 2 ripe mangoes, peeled and diced (400g)
• 1 tablespoon vegetable oil (15ml) 1 tablespoon vegetable oil (15ml)
• 1 teaspoon mustard seeds (5g) 1 teaspoon mustard seeds (5g)
• 1 teaspoon cumin seeds (5g) 1 teaspoon cumin seeds (5g)
• 1 teaspoon coriander seeds (5g) 1 teaspoon coriander seeds (5g)
• 1 teaspoon red chili powder (5g) 1 teaspoon red chili powder (5g)
• 1 teaspoon turmeric powder (5g) 1 teaspoon turmeric powder (5g)
• 1 teaspoon ginger paste (5g) 1 teaspoon ginger paste (5g)
• 1 teaspoon garlic paste (5g) 1 teaspoon garlic paste (5g)
• 1 tablespoon vinegar (15ml) 1 tablespoon vinegar (15ml)
• 2 tablespoons sugar (30g) 2 tablespoons sugar (30g)
• Salt to taste Salt to taste

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 2g, 0g
• Carbohydrates (total, sugars): 26g, 22g
• Protein: 1g
• Fiber: 2g
• Salt: 0.5g

Preparation

1. 1.
   Heat vegetable oil in a pan over medium heat.
2. 2.
   Add mustard seeds, cumin seeds, and coriander seeds. Sauté until they start to crackle.
3. 3.
   Add ginger paste and garlic paste. Cook for a minute until fragrant.
4. 4.
   Add diced mangoes, red chili powder, turmeric powder, and salt. Mix well.
5. 5.
   Cook the mixture on low heat for about 10 minutes, stirring occasionally.
6. 6.
   Add vinegar and sugar. Mix until the sugar dissolves.
7. 7.
   Continue cooking for another 10-15 minutes until the mangoes are soft and the chutney thickens.
8. 8.
   Remove from heat and let it cool.
9. 9.
   Transfer the chutney to a sterilized jar and refrigerate for at least 2 hours before serving.

Treat your ingredients with care...

• Mangoes — Choose ripe mangoes that are slightly soft to the touch. The sweetness and flavor of the chutney depend on the quality of the mangoes used.
• Mustard seeds — Toasting the mustard seeds before adding them to the chutney will enhance their nutty flavor.
• Red chili powder — Adjust the amount of red chili powder according to your spice preference. Add more for a spicier chutney or reduce it for a milder version.

Tips & Tricks

• For a smoother texture, blend the chutney in a food processor or blender before transferring it to the jar.
• Adjust the sweetness by adding more or less sugar according to your taste preference.
• Store the chutney in an airtight container in the refrigerator for up to two weeks.
• Serve the chutney at room temperature to allow the flavors to fully develop.
• Experiment with different varieties of mangoes to discover unique flavor profiles.

Serving advice

Serve the Spicy Mango Chutney as a condiment alongside Indian dishes like samosas, pakoras, or dosas. It can also be used as a spread for sandwiches or as a dip for chips and crackers. The chutney adds a burst of flavor to grilled meats or roasted vegetables.

Presentation advice

Transfer the chutney to a small serving bowl and garnish it with a sprinkle of chopped fresh cilantro or mint leaves. The vibrant yellow color of the chutney will be visually appealing, and the garnish will add a touch of freshness.