Recipe

Spicy Mango Chutney

Tropical Heat: Spicy Mango Chutney with an Indo Twist

4.1 out of 5

Indo cuisine is known for its vibrant flavors and bold spices. This recipe takes inspiration from the Tanzanian dish "Pilipili ya maembe" and transforms it into a tantalizing Spicy Mango Chutney. Bursting with the sweetness of ripe mangoes and the fiery kick of Indian spices, this chutney is a perfect accompaniment to any Indo meal.

Relish› Pilipili ya maembe

African cuisine› East African cuisine› Tanzanian cuisine

Asian cuisine› Indonesian cuisine› Acehnese cuisine› Indo cuisine

Preparation time

15 minutes

Cooking time

25 minutes

Total time

40 minutes

Yields

4 servings

Preparation difficulty

Easy

Suitable for

Vegetarian, Vegan, Gluten-free, Dairy-free, Nut-free

Allergens

N/A

Not suitable for

Paleo, Keto, Low-carb, High-protein, Low-fat

Ingredients

In the original Tanzanian dish "Pilipili ya maembe," the mangoes are typically pickled and served as a side dish. In this Indo adaptation, the mangoes are used to create a spicy chutney with a smooth and chunky texture. The Indian spices are added to enhance the flavors and give it an authentic Indo taste. We alse have the original recipe for Pilipili ya maembe, so you can check it out.

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 red chili flakes (5g) 1 teaspoon red chili flakes (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 lemon juice (15ml) 1 tablespoon lemon juice (15ml)
2 tablespoons brown sugar (30g) 2 tablespoons brown 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.
Heat vegetable oil in a pan over medium heat.
2.
Add mustard seeds and cumin seeds. Let them splutter.
3.
Add red chili flakes, turmeric powder, ginger paste, and garlic paste. Sauté for a minute.
4.
Add diced mangoes and stir well to coat them with the spices.
5.
Cook for 5 minutes until the mangoes soften slightly.
6.
Add brown sugar, lemon juice, and salt. Mix well.
7.
Reduce the heat to low and simmer for 15-20 minutes, stirring occasionally, until the chutney thickens.
8.
Remove from heat and let it cool.
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 for a sweeter flavor and softer texture.
Mustard seeds — Toasting the mustard seeds before adding them to the chutney will enhance their flavor.
Red chili flakes — Adjust the amount of chili flakes according to your spice preference.

Tips & Tricks

For a spicier chutney, add finely chopped green chilies along with the red chili flakes.
Adjust the sweetness by adding more or less brown sugar according to your taste.
Store the chutney in an airtight container in the refrigerator for up to a week.

Serving advice

Serve the Spicy Mango Chutney as a condiment alongside your favorite Indo dishes. It pairs well with samosas, pakoras, dosas, and curries. It can also be used as a spread for sandwiches or as a dip for chips and crackers.

Presentation advice

Transfer the chutney to a small serving bowl and garnish with a sprinkle of red chili flakes and a few fresh cilantro leaves. The vibrant yellow color of the chutney will be visually appealing and inviting.