Spicy Tangy Mango Chutney
Indulge in the vibrant flavors of this Spicy Tangy Mango Chutney, a delightful blend of sweet, sour, and spicy elements that perfectly complements a variety of dishes. This traditional recipe combines the tartness of unripe mangoes with aromatic spices, offering a refreshing condiment that pairs beautifully with grilled meats, rice dishes, or simply as a tasty dip with crackers. Perfect for sharing with friends and family, this chutney not only elevates your meals but also brings a taste of tradition into your kitchen. Let the flavors develop as it marinades, making each bite a burst of flavor!
N/A
Servings
N/A
Calories
7
Ingredients
Ingredients
Sour unripe mangoes
500 g (Chopped into 15 mm chunks)
Sea salt
2 tablespoons (For soaking mangoes)
Olive oil
1 tablespoon (For frying spices and mangoes)
Black mustard seeds
2 teaspoons (Divided for roasting and frying)
Cumin seeds
1 teaspoon (For roasting)
Fenugreek seeds
1 teaspoon (For roasting)
Dried red chilies
10-15 (Whole, for frying)
Instructions
1
Begin by chopping the sour, unripe mangoes into 15 mm chunks and place them in a lidded glass jar. Sprinkle the sea salt over the mangoes, secure the lid, and shake the jar well to ensure the salt evenly coats the mango pieces. Leave the jar in the sun for 7 days to allow the mangoes to absorb the salt and begin the pickling process.
2
After 7 days, remove the mango pieces from the jar, and place them in a sieve to drain off excess liquid. Allow the mango pieces to dry overnight at room temperature.
3
While the mangoes are drying, prepare the spice mixture. Add one teaspoon of the black mustard seeds along with the cumin and fenugreek seeds to a dry cast iron pan. Toast them over medium heat until fragrant, about 3-4 minutes, then set aside to cool.
4
In the same pan, heat a little olive oil and add the dried red chilies. Fry them for approximately 3 minutes, stirring frequently. Once done, remove them from the pan and let them cool.
5
Once the spices and chilies have cooled, combine them in a spice grinder and blend until smooth. This will create a fine spice powder that will be used to flavor the mangoes.
6
Next, in a wok, heat the remaining olive oil over medium heat. Add the rest of the black mustard seeds and wait for them to start popping. Once they are popping, carefully add the dried mango chunks to the wok and mix thoroughly.
7
Sprinkle the ground spice mixture over the mangoes and stir-fry for about 5 minutes, allowing the spices to meld with the mangoes. Once done, remove from heat and let the chutney cool.
8
Store the cooled mango chutney in a sterilized glass jar and refrigerate. It will develop more flavor over time, making it even more delicious!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Spicy Tangy Mango Chutney?
Spicy Tangy Mango Chutney is a traditional condiment made from sour, unripe mangoes and aromatic spices, offering a blend of sweet, sour, and spicy flavors.
What type of mangoes should be used for this recipe?
You should use sour, unripe mangoes to ensure the characteristic tanginess of the chutney.
How should the mangoes be prepared?
The mangoes should be chopped into approximately 15 mm chunks.
How long do the mangoes need to sit in salt?
The mangoes need to be left in a lidded glass jar with sea salt for 7 days in the sun.
Why must the mangoes sit in the sun for 7 days?
This process allows the mangoes to absorb the salt and properly begin the pickling process.
What type of salt is recommended?
The recipe calls for two tablespoons of sea salt.
What is the next step after the 7-day salting period?
You must drain the mango pieces in a sieve to remove excess liquid.
How long should the mangoes dry after draining?
The mango pieces should be allowed to dry overnight at room temperature.
Which spices are toasted in the cast iron pan?
A teaspoon of black mustard seeds, cumin seeds, and fenugreek seeds are toasted until fragrant.
How long should I toast the seeds?
The seeds should be toasted over medium heat for about 3-4 minutes.
How are the dried red chilies prepared?
They are fried in olive oil for approximately 3 minutes while stirring frequently.
How many dried red chilies are needed?
The recipe requires 10 to 15 whole dried red chilies.
What do I do with the spices and chilies once they have cooled?
Combine the toasted spices and fried chilies in a spice grinder and blend until smooth.
What kind of oil is used in this recipe?
The recipe uses olive oil for both frying the spices and the final stir-fry.
When do I add the mango chunks to the wok?
Add the mango chunks once the remaining black mustard seeds in the hot oil start to pop.
How long should I stir-fry the mangoes?
Stir-fry the mangoes for about 5 minutes after adding the ground spice mixture.
How should the finished chutney be stored?
Store the cooled chutney in a sterilized glass jar and keep it in the refrigerator.
Does the chutney taste better immediately or later?
The chutney will develop more flavor over time as it sits.
What can I serve with Spicy Tangy Mango Chutney?
It pairs well with grilled meats, rice dishes, or can be used as a dip with crackers.
Is this recipe suitable for vegetarians?
Yes, this mango chutney is a vegetarian condiment.
What are the primary flavors of this chutney?
The chutney features a vibrant blend of sweet, sour, and spicy elements.
How many ingredients are required in total?
There are 7 main ingredients: mangoes, sea salt, olive oil, black mustard seeds, cumin seeds, fenugreek seeds, and dried red chilies.
Is cumin used in this recipe?
Yes, one teaspoon of cumin seeds is used for roasting.
Are fenugreek seeds essential?
Yes, fenugreek seeds are one of the aromatic spices that provide the traditional flavor profile.
What is the weight of mangoes needed?
The recipe requires 500 grams of sour unripe mangoes.
Can I use a plastic jar for the sun-drying step?
The instructions specifically recommend using a glass jar with a lid.
What is the purpose of the black mustard seeds?
They are used in two parts: some are roasted and ground, and others are fried until they pop to flavor the oil.
Is this dish considered Indian cuisine?
Yes, it is tagged as Indian cuisine and follows traditional pickling methods.
Should the spices be ground into a coarse or fine powder?
The instructions state to blend the spices until they are smooth.
Does the chutney need to be cooled before refrigerating?
Yes, ensure the chutney is completely cooled before storing it in a sterilized jar.