Aam ki Chatni

(Indian mango chutney)

When Westerners hear "mango chutney," they usually think Major Grey's — a sweet jamlike condiment studded with raisins. There are actually a variety of mango and other fruit chutneys made in India, but few contain raisins, some aren't very sweet and many are quite spicy.

Image © iStockphoto

This recipe is a sweet melange of flavors that would be equally great accompanying an Indian meal, served with grilled meats or just spread over crackers and cheese.

Makes about 1 1/2 cups

Ingredients

Oil -- 2 tablespoons
Ginger, minced -- 1 tablespoon
Ground coriander -- 1 teaspoon
Turmeric -- 1/2 teaspoon
Green or ripe mangoes, peeled and chopped -- 2 (about 2 cups)
Lime juice or vinegar -- 1/2 cup
Sugar -- 1/2 cup
Mint, chopped -- 1 tablespoon
Cayenne pepper -- 1/2 teaspoon
Salt -- 1/2 teaspoon

Method

Heat the oil in a small saucepan over medium flame. Add the minced ginger, coriander and turmeric and saute to lightly cook the ginger and toast the spices, about 30 seconds.
Add the remaining ingredients and bring to a boil. Reduce heat to low and simmer for 15 to 20 minutes, or until the mango softens and the chutney becomes glossy.
Remove from heat and cool completely. Put into a clean glass jar and store refrigerated. Will keep for several weeks.

Variations

Add 1/4 cup raisins or 2 tablespoons of shredded coconut to the simmering chutney. Or substitute other fruit for the mangoes. Apricots and plums work nicely.
Other spices you can add a pinch or two of include, cloves, cinnamon, fennel seeds or a touch of asafoetida (hing) powder.
Stir in some toasted and chopped walnuts, almonds or pecans at the end for an interesting texture.