Tuesday, May 10, 2011

Spicy Mango Chutney

This chutney comes from Indian Home Cooking.  It is very much like the pear chutney I blogged about a while back, with a few differences (this one adds cornstarch--mangos probably have less pectin than pears--and uses fennel rather than fenugreek).  The flavors are great together, but it's rather syrupy sweet.  I think some lemon juice might be a nice addition.

Spicy Mango Chutney

4 unripe mangos, peeled and diced
1 green chile
brown sugar
2 TB cornstarch + 2 TB water
1 tsp mustard seeds
1 tsp fennel seeds
1/2 tsp nigella seeds
3 whole dried chilies
1 tsp cayenne (or to taste)
lemon juice?

1. Bring water to boil.  Add mangoes and chile; reduce heat and simmer until mangos are soft.  Add sugar and cornstarch mixture; simmer.
2. Meanwhile, heat oil in a small frying pan.  Add spices and cook until fragrant.  Remove from heat.  When mango mixture is just about done, add this tempering oil mixture.  Makes about 3-4 c.

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