Mango Chutney is a tangy, sweet, and spicy condiment that is a staple in Indian cuisine. It is a perfect accompaniment to various dishes, such as rice, curries, and chaats. This recipe uses raw mangoes as the base, which lends a delightful sourness to the chutney, balanced by the sweetness of jaggery and the heat of spices. The result is a flavourful and addictive chutney that will elevate your meals to new heights.
Mango chutney Ingredients:
- 2 medium-sized raw mangoes
- 1/2 tablespoon methi dana (fenugreek seeds)
- 2 tablespoons sonf (fennel seeds)
- 5 tablespoons jeera (cumin seeds)
- 5 whole dry red chilies
- 20 ml oil (vegetable or mustard oil)
- Salt to taste
- 100 gm sugar crystals or jaggery powder
- 1/2 teaspoon turmeric powder
- 1 tablespoon chili powder
Mango Chutney Making Process:
- Wash the mangoes thoroughly and cut them into slices or cubes, leaving the skin on. The skin adds a lovely depth of flavour and colour to the chutney.
- In a dry skillet or pan, roast the whole spices (methi dana, sonf, jeera, and dry red chilies) over medium heat until fragrant and slightly darkened in colour. This process helps to release the essential oils and enhance the aroma of the spices. Once roasted, transfer them to a mixer grinder and grind into a coarse powder. Set aside.
- Heat oil in a pan or kadhai over medium heat. Once the oil is hot, add 1/2 tablespoon of jeera (cumin seeds) and 2 whole dry red chilies. Allow them to crackle and splutter for a few seconds, releasing their aroma.
- Add the sliced or cubed mangoes to the pan and fry them for 2-4 minutes, stirring frequently. This step helps to soften the mangoes and infuse them with the flavour of the tempering.
- Next, add the sugar crystals or jaggery powder to the pan and mix well. Cook for another 2 minutes, allowing the sugar to dissolve and caramelize slightly.
- Sprinkle in the turmeric powder and chili powder, and stir to combine. The chili powder will lend a beautiful red hue and a kick of heat to the chutney.
- Now, add the roasted and ground spice mixture (methi dana, sonf, jeera, and dry red chilies) to the pan. Mix thoroughly, ensuring that the spices are evenly distributed.
- Cover the pan with a lid and cook the chutney on low heat for about 10-15 minutes, or until the mango pulp becomes soft and juicy. Stir occasionally to prevent sticking or burning.
- Once the mango pulp has melted and the chutney has thickened to your desired consistency, remove the pan from heat and let it rest for 15-20 minutes. This resting period allows the flavors to meld and the chutney to thicken further.
Your aromatic and flavorful Mango Chutney is now ready to be served! Transfer it to a serving bowl, and garnish with a sprinkle of roasted cumin seeds or a drizzle of mustard oil, if desired.
This tantalizing Mango Chutney can be served as a condiment alongside steamed rice, lentil curries, or as a dip for crispy papadums or pakoras. Its vibrant color, tangy-sweet taste, and lingering heat will undoubtedly add a burst of flavor to any dish it accompanies.
Store any leftovers in an airtight container in the refrigerator, where it will keep for up to a week. Enjoy this versatile and delicious Mango Chutney as a delightful addition to your Indian culinary adventures!
Here are some frequently asked questions (FAQs) related to the Mango Chutney recipe:
Q1. Can I use ripe mangoes instead of raw mangoes?
While ripe mangoes can be used, raw mangoes are preferred for this chutney as they provide a tangy and slightly sour flavor that balances the sweetness of the jaggery and balances the heat of the spices.
Q2. Can I skip roasting the whole spices?
Roasting the whole spices is an important step as it helps to release their essential oils and enhance their flavors. However, if short on time, you can use pre-roasted and ground spice powders.
Q3.Can I adjust the level of heat in the chutney?
Absolutely! You can increase or decrease the amount of chili powder and whole dry red chilies based on your desired level of heat. For a milder chutney, reduce the quantity, and for a spicier version, increase it.
Q4.Can I use sugar instead of jaggery powder?
Yes, you can substitute white granulated sugar for jaggery powder. However, jaggery lends a distinct caramelized flavor and depth to the chutney.
Q5.How long does the Mango Chutney last?
Stored in an airtight container in the refrigerator, this Mango Chutney will last for up to a week.
Q6.Can I skip frying the mangoes?
While not strictly necessary, frying the mangoes before cooking helps to soften them and infuse them with the flavors of the tempering oil and spices.
Q7.Can I make a larger batch of the chutney?
Yes, you can easily double or triple the recipe to make a larger batch. Just adjust the quantities of ingredients accordingly.
Q8.Can I use oil other than vegetable or mustard oil?
You can use other neutral-flavored oils like canola, sunflower, or peanut oil for this recipe.
Q9.Can I add other spices or ingredients to the chutney?
Certainly! You can experiment by adding spices like cloves, cinnamon, or cardamom, or ingredients like ginger, garlic, or onions to customize the chutney to your taste preferences.
Q10.Can I use a food processor instead of a mixer grinder to grind the spices?
Yes, a food processor can be used to grind the roasted spices if you don’t have a mixer grinder.
