This chutney is of the sweeter variety, and makes for a delicious condiment next to a spicy main meal. Leela also suggests serving it as a dessert, and we’ve tried it with some vanilla ice cream to great success. It keeps well in the fridge because of the sugar content, and the longer it sits, the softer the mango flesh gets.
Tableware by Ilham Ceramic Studio.
Sweet mango chutney
by Leela ChakrabartyThis chutney is of the sweeter variety, and makes for a delicious condiment next to a spicy main meal. Leela also suggests serving it as a dessert, and we’ve tried it with some vanilla ice cream to great success. It keeps well in the fridge because of the sugar content, and the longer it sits, the softer the mango flesh gets.
Tableware by Ilham Ceramic Studio.
Servings: 10
Prep time: Slightly involved
Servings: 10
Prep time: Slightly involved
Ingredients
2 raw or underripe mangoes
2 tbsp cooking oil
1 tsp mustard seeds
1 cinnamon stick
1-2 dried red chillies
20g black raisins
2″ piece ginger, pounded or thinly sliced
¼ tsp turmeric powder
500ml water
200g sugar
½ tsp salt
1 fresh red chilli, cut in to half lengthways
Directions
- Wash and peel the mangoes. Cut the mangoes lengthwise and discard the seeds.
- Heat up a wok over medium flame, and pour in the cooking oil. Once the oil begins to shimmer, add the mustard seeds, cinnamon stick, and dried red chillies.
- Once the mustard seeds begins to pop, add the black raisins and fry for about 2 minutes.
- Add the ginger, mango, and turmeric powder. Saute for 1-2 minutes.
- Pour in the water and bring it to a boil. Cover the wok and cook for 10-12 minutes.
- Stir in the sugar and boil uncovered until the liquid thickens slightly and coats the mango pieces. Add in the fresh red chilli, and turn off the heat.
- The chutney is ready to serve once it has cooled to room temperature. Store leftovers in a clean, dry jar and keep in the refrigerator.
Ingredients
2 raw or underripe mangoes
2 tbsp cooking oil
1 tsp mustard seeds
1 cinnamon stick
1-2 dried red chillies
20g black raisins
2″ piece ginger, pounded or thinly sliced
¼ tsp turmeric powder
500ml water
200g sugar
½ tsp salt
1 fresh red chilli, cut in to half lengthways
Directions
- Wash and peel the mangoes. Cut the mangoes lengthwise and discard the seeds.
- Heat up a wok over medium flame, and pour in the cooking oil. Once the oil begins to shimmer, add the mustard seeds, cinnamon stick, and dried red chillies.
- Once the mustard seeds begins to pop, add the black raisins and fry for about 2 minutes.
- Add the ginger, mango, and turmeric powder. Saute for 1-2 minutes.
- Pour in the water and bring it to a boil. Cover the wok and cook for 10-12 minutes.
- Stir in the sugar and boil uncovered until the liquid thickens slightly and coats the mango pieces. Add in the fresh red chilli, and turn off the heat.
- The chutney is ready to serve once it has cooled to room temperature. Store leftovers in a clean, dry jar and keep in the refrigerator.
