Mango Chutney (Indian Style)

June 5, 2020

Mango Chutney (Indian Style) - kvalifood.com

A North Indian fresh mango chutney (launji), made by quickly cooking raw mango chunks with a tempered spice blend. Unlike the British-style preserve, this is a lighter, everyday condiment meant to be eaten within a few days alongside dal, rice, and parathas.

Serves 4-6

Ingredients

500 g raw (or semi-ripe) mangoes (firm, sour), peeled and cut into 2 cm chunks
2 tbsp neutral oil (or mustard oil)
1/4 tsp nigella seeds (kalonji)
1/4 tsp fenugreek seeds (methi dana)
1 tsp fennel seeds (saunf)
1/8 tsp asafoetida (hing)
3 dried red chilies, broken in half
2 tsp coriander powder
1/4 tsp turmeric
1/2 tsp red chili powder
1 tsp salt
60 ml water
3 tbsp sugar, to taste

Directions

Heat the oil in a heavy-bottomed pan over medium-low heat. Add the nigella seeds, fenugreek seeds, and fennel seeds. Let them splutter for 10-15 seconds.

Add the asafoetida and broken dried red chilies. Stir 5 seconds.

Add the mango chunks. Sprinkle over the coriander powder, turmeric, chili powder, and salt. Stir to coat.

Add the water. Stir, cover, and cook on medium heat 7-10 minutes, stirring occasionally, until the mangoes are soft but still hold some shape.

Add the sugar and stir until dissolved. Taste and adjust salt and sugar.

Remove from heat. Cover and let sit a few minutes – the chutney thickens slightly as it cools.

Serve at room temperature or cold.

Notes

Use firm, green cooking mangoes that taste sour when raw.
Refrigerates up to 1 week. Best within a few days.
Bengali variation: replace the nigella, fenugreek, and fennel with 1/2 tsp panch phoron. Use jaggery instead of sugar. Add 1 tsp grated ginger. Finish with a pinch of garam masala.
South Indian variation: replace the seed blend with 4 cardamom pods, 1 star anise, and a small cinnamon stick. Add 1 tbsp grated ginger. Replace water with 2 tbsp vinegar. Increase sugar to 1/4 cup.
Serve with dal and rice, parathas, samosas, or pakoras.