Ingredients

2 cups mangoes, ripe, cubed (from about 3 mangoes)
¼ cup finely diced shallots
2 teaspoons freshly grated ginger
1 teaspoon freshly grated garlic
6 dates, pitted and chopped
¼ cup apple cider vinegar
2 teaspoons crushed red pepper flakes (reduce if you’d like less heat)
1 teaspoon mustard seeds
½ teaspoon ground cumin
½ teaspoon ground cardamom
¼ teaspoon salt
1 tablespoon neutral oil
¼ – ½ cup water

Equipment
Sauce pan
Spatula

Directions

Add oil to the sauce pan and heat on medium until oil is hot. Add mustard seeds. When it sputters, reduce heat to low and add shallots. When shallots turn golden, add crushed garlic and ginger and sauté for about 2 minutes. Be careful to not let the aromatics burn, else it will impart a bitter taste to the chutney.

Add cumin powder and cardamom powder and stir to mix. Now mix in the chopped mango and sauté. Add in the apple cider vinegar and stir until the mango breaks down and becomes jammy. Sprinkle in the crushed red pepper flakes and salt and stir. Add in water and mix. The consistency of the chutney should be like preserves with some chunky bits of mango.

The chutney can now be used in any way you choose: as a sweet and savory preserve with cheese and crackers, as a glaze on cooked protein, on toast over whipped cream or cottage cheese, mixed into plain yogurt…the possibilities are endless. I served it as a glaze over pan seared salmon along with coconut rice and sauteed green beans. Store in air tight container and keep refrigerated.

Country:
India


Notes and Instructions

Recipe and photo credit: Vinola V. Munyon