This sweet and spicy mango chutney will add a kick to any favorite dish of yours. Indulge in this seasonal delicacy!
I don’t like summer! The tropical heat in Indian subcontinent is unbearable at times. Though Bangalore is somewhat less hot than the other metro cities, but still it also becomes quite uncomfortable for few weeks. There is only one thing which let me survive through the summer. And that is nothing but Mango! This Asian fruit which is called the ‘King of Fruit’ in our country is the only best thing happening in summer.
There will hardly be any Indian who doesn’t like mango! This sweet, juicy and pulpy fruit is unbelievably delicious. The best part is this fruit can create uncountable amazing dishes like my No-Bake Mango cheesecake, mango smoothie, mango pop-sickle and many more! Stay tuned for more mango delicacies in this season!
My today’s recipe is sweet and spicy mango chutney which is served as a condiment with any Indian meal. But if you are crazy like me you can devour it on its own! This mango chutney is made of green mangoes which are raw and firm. Green mangoes are usually quite sour which creates an amazing flavor when combined with spices and sweetness.
There are uncountable varieties of mango chutneys available across India. These were mainly made at home by our mothers and grandmothers but now are widely available commercially in supermarkets. But for me anything home-made is a winner and this recipe of mango chutney is from my ma-in-law’s kitchen. She used to make this mango chutney a lot earlier, but recently she made it especially for me which had to be shared with you all. This mango chutney is so tasty that you will try to find new excuses to get a spoon-full of this deliciousness, but never get enough of it! Trust me!
- Raw mango – 500 gms, peel and pitted
- Alum [It is called Fitkari in Hindi] granules – 1 tsp
- Granulated white sugar – 250 gms
- Cumin seeds – 2 tsp
- Ginger – 1 inch piece, very finely chopped
- Turmeric powder – ¼ tsp
- Salt – ½ tsp
- Five spice mix – 1 tsp [This is a mix of 5 whole spices in equal parts – cumin seeds, fenugreek seeds, onion seeds, mustard seeds and fennel seeds]
- Dry red chilli – 1
- Vegetable oil – 3 tsp
- Water – 1 cup
- Cut the mango into 1 inch chunks. Prick the mango pieces using a fork.
- Take a big bowl of water at room temperature and dissolve the fitkari in it. Add the cut mango pieces and soak them in it for 2 to 3 hours.
- After 2 to 3 hours, drain the mangos from the water and squeeze out as much water as possible.
- Add turmeric powder and salt to the mangoes and give a good mix.
- Heat 1 teaspoon of the vegetable oil in a skillet and add the mango pieces. Fry them on low heat for 5 to 7 minutes. Take them out and set aside.
- Combine the sugar and a cup of water in a large saucepan and put it on medium heat until the sugar is melted.
- After the sugar is fully melted, add the mango pieces and cook them with the sugar syrup on low flame until it becomes thick. This will take approximately 30 minutes. Once the mixture turns thick and sticky, remove from heat and set aside.
- Heat the remaining oil in another skillet and temper it with five spice, dry red chilli and chopped ginger. Saute them for a minute until the spices become fragrant. Remove from fire and let the oil cool completely.
- Once cooled, pour this flavored oil onto the mango mixture and mix well using a spoon. Let the mango chutney cool completely before the final flavoring.
- For the final flavoring, dry roast the cumin seeds in a small frying pan until dark and fragrant. Grind them in a pestle-mortar/spice grinder to a coarse powder.
- Sprinkle the roasted cumin powder over the cooled mango chutney and give a final mix. Your sweet and spicy mango chutney is ready to serve!