Receta Sweet Mango Chutney
You know those mangoes we get this time of the year, neither ripe nor unripe but somewhere in between. Too sour to be eaten as-is or used in milkshakes, but not raw enough for panna. What to do with such mangoes?
Make sweet mango chutney, if you ask me.
A lightly cooked Indian mango chutney, sweetened and spiced, this is my favorite way of using the first yellow mangoes of summer. What’s yours?
You Need:
Mangoes – 2, half-ripe
- Jaggery – 2 tablespoons
- Water – approx. 1 tablespoon
- Salt – a pinch
- Black salt – 1/2 teaspoon
- Red chili flakes – 1/2 teaspoon
- Roasted cumin powder – 1/2 teaspoon
- Mustard seeds – 1 teaspoon
- Oil – 1 teaspoon
- [I used Banganpalli mangoes for this recipe. You may need to alter the amount of sugar/jaggery according to your variety of mango.]
How To:
Chop mangoes into 1cm cubes.
Heat oil in a skillet or kadhai. Add mustard seeds and let them splutter.
Add mango cubes with a pinch of salt and cook covered for 5 minutes on low flame, stirring occasionally. If the mango feels dry or begins to stick to the bottom of the pan, sprinkle a little water.
Add black salt, roasted cumin powder, red chili flakes and jaggery to the kadhai. Mix well and add about a tablespoon of water to adjust thickness of the chutney. Continue to cook for another 3-4 minutes, stirring regularly, till all the flavors have blended in the chutney.
Allow to cool to room temperature. Keep refrigerated.
Sweet mango chutney is a great on the side with stuffed parathas.