Mangoes, mangoes, everywhere! So what better than a raw mango chutney to make a meal even tastier. I just bought a kilo of mangoes from the vegetable seller and had to make this chutney for you.
I make raw mango chutney too, but I put jaggery in it and that dish tastes delicious. I will put the recipe on the blog next time. Its amazing how every region in India has its own recipe for mango chutney.
This chutney is from Madhur Jaffrey’s 100 Essential Curries. You need really raw, green sour mangoes for it. Stored in an airtight container, it should keep for a few weeks. Do taste the chutney five minutes before it is made and adjust the sugar, salt and chilli powder if you like.
Fresh Green Mango Chutney
Makes 600 ml (1 pint)
1/2 teaspoon fenugreek seeds
675-900 gms (1 1/2lb) green, unripe mangoes
4 tablespoons mustard or olive oil
1/2 teaspoon cumin seeds
1/2 teaspoon fennel seeds
1/2 teaspoon mustard seeds
1/4 teaspoon nigella seeds (kalonji)
6 cm(2 1/2 in) piece ginger, peeled and cut into fine julienne strips
1/4 teaspoon ground turmeric
1 teaspoon salt or to taste
5-6 tablespoons sugar or to taste
3-4 hot fresh green chillies
1/2 teaspoon chilli powder
1 Soak the fenugreek seeds in 6 tablespoons of water overnight.
2 Peel the mango and cut the flesh off the stone. Cut the flesh coarsely into strips.
3 Set oil over highish heat. When hot put in the cumin seeds, fennel seeds, mustard seeds and nigella seeds. As soon as the mustard seeds begin to pop, put in the ginger. Stir and fry it for 2 minutes or until it just starts to change colour. Now put in the soaked fenugreek seeds with their soaking liquid, as well as another 250 ml of water and the turmeric. Bring to a boil. Cover, lower the heat and simmer for 15 minutes. Add the mango, salt, sugar, green chillies and chilli powder. Stir to mix and bring to a simmer. Simmer, uncovered on a medium-low heat for 25 to 30 minutes or until the chutney is thick and the mango pieces are transculent and tender. Serve at room temperature.