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

(from Indian Home Cooking)

Ingredients

4 unripe mangos, peeled and diced

salt

turmeric

water

1 green chile

brown sugar

2 TB cornstarch + 2 TB water

*

oil

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?

Instructions

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.