Aam ki Chatni
(Indian mango chutney)
Image © iStockphoto
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.
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
- 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
- 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.
Aam (Mango) Chutney 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.