Fresh Mango Chutney
Kacche Aam ki Chutney
"
Mango chutney is one of those delightful little joys that can spark up any meal. It's a bit of nostalgia for me, as it always transports me back to summers in India when mangoes were a staple in every household.
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Prep time:10 mins
Cook time:15 mins
Total time:25 mins
Protein
1g
Carbs
29g
Fat
3g
Calories
120 kcal
Servings:
6
VeganGluten Free
Ingredients
raw mango2 medium
(peeled and diced)
jaggery0.50 cup
(grated, or substitute with brown sugar)
salt0.50 tsp
(or to taste)
oil1 tbsp
(neutral oil like vegetable or canola)
fresh mint leaves2 tbsp
(finely chopped)
Directions
Prepare the Mango
- In a medium saucepan, combine diced mangoes, grated jaggery, turmeric, red chili powder, and salt.
- Cook over medium heat, stirring occasionally, until the mangoes soften and the mixture thickens, about 10 minutes.
Chef's tip: If the mixture seems too thick, add a splash of water to help everything meld together.
Temper the Spices
- In a small pan, heat oil over medium heat. Add mustard seeds and let them crackle.
- Add cumin seeds and sauté for about 30 seconds until aromatic.
Chef's tip: Be careful not to burn the spices; they should be just fragrant.
Combine and Finish
- Pour the tempered spices over the cooked mango mixture and stir well.
- Remove from heat and let the chutney cool down slightly.
- Stir in the chopped mint leaves before transferring to a serving bowl.
Chef's tip: This chutney can be served warm or at room temperature.
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