A few days ago I had my last chance and bottling the summery mango in the form of chutney – an opportunity I just couldn’t miss! Mom got me chutney/pickle mangoes and I got down to business.
2.2 pounds / 1 kg firm green mangoes, pealed, skinned and grated*
1/2 kg sugar
5 cups / 1.2 litres water, more if you’d like it thinner
2-3 cinnamon sticks
1 tbsp Cumin seeds
3-4 cloves of garlic, chopped
1 tbsp chilli powder (spicy kind, not the Hungarian paprika kind)
1 tsp turmeric
salt to taste
- In a heavy bottomed saucepan add the mango, sugar and water and let it sit for about 30 minutes and let it rest.
- Post 30 minutes, let the mixture simmer on a low heat for about 30-40 minutes. Keep stirring. Add water if necessary to maintain consistency.
- Now add the spices and salt and let it simmer away for the next 10-15 minutes.
- Let it cool and transfer to a sterilised jar.
- This can be refrigerated but is best had at room temperature.
The next time around (which won’t be until next year!), I think I’d tweak this a bit with some ginger. I can imagine the ginger bringing in warmth and adding depth to the flavour.
I love this chutney spread on roti and rolled up for a breakfast on the go. Sometimes I like to add some zing to the dal rice meal with this instead of a pickle. This would be great with grilled chicken, too. Some even like it with crackers and cheese. I’d say just keep the jar in sight and eat a little of the chutney with anything you’re eating and figure out for yourself what it tastes better with in your local cuisine.