You know the appetizers they bring to the table at Indian restaurants – usually papadums (lentil crackers) with dipping sauces and chutneys?
When I started craving one of those chutneys and looking forward to it more than my actual meal, I knew I needed to make it at home.
(And forget about asking the restaurant for the recipe; every time I’ve done that, people have looked at me like I have three heads. I think normal people just don’t understand how someone could get so excited about something as ordinary as food! ;) )
Mango Chutney, with its wonderful balance of sweet, sour, and spicy elements, is the perfect sauce; it goes well beyond just being a condiment. I like to eat it with Indian bread (like naan or chapatis), add a generous dollop of it on top of curries, or spread it on sandwiches (grilled cheese with sharp cheddar and mango chutney is a favorite). I also cook with it; a little goes a long way to add depth of flavor to meatballs, casseroles, soups, or curries.
I’m not the only one who likes to think outside the box for mango chutney uses. The good folks at Cooking Light have a few more ideas: Curried Chicken Penne with Fresh Mango Chutney; Coconut-Crusted Soft-Shell Crab with Mango Chutney; and Ham and Cheese Breakfast Sandwich with Mango Chutney (I’d love this one with turkey swapped out for the ham!).
What do you add Mango Chutney to?
- 1 tablespoon light olive oil
- 1 large clove garlic, crushed
- ½-inch piece fresh ginger, grated
- 1 teaspoon black nigella seeds
- ¾ teaspoon crushed red pepper flakes (more or less to taste)
- ¾ teaspoon ground coriander
- ½ teaspoon salt
- ½ teaspoon garam masala spice mix
- ¼ teaspoon ground cumin
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground turmeric
- ¼ teaspoon ground mustard seed
- ⅛ teaspoon ground cinnamon
- ⅛ teaspoon ground cloves
- ⅛ teaspoon ground fenugreek
- ¾ cup (150 g) coconut palm sugar
- ½ cup (120 ml) coconut vinegar (or apple cider vinegar)
- ½ cup (120 ml) water
- 2 medium-large unripe but not totally green mangos, peeled and chopped into large pieces (about 1¼ lbs/3½ cups of chopped mango)
- Heat the oil over medium heat; once hot, add the garlic and ginger and cook for 10 seconds, stirring constantly. Add all the spices and cook 20 seconds more, stirring constantly.
- Add the sugar, vinegar, water, and mangos. Bring to a simmer, and then cover the pot and boil until the mango is soft and the chutney is thickened (remember it will thicken more as it cools though), about 20 to 25 minutes, stirring occasionally.
- Cool to room temperature, then cover and store refrigerated.