Mango Chutney
Ripe mangoes work best as a base for this sticky, deliciously sour and heavily spiced condiment. The intense sweetness of the cooked mangoes is fittingly balanced by apple cider vinegar, crushed red pepper, ginger and garlic; nigella seeds add some texture and bitterness. One dollop of this chutney lends a kaleidoscope of flavors to any meal or snack, from a simple sandwich to a kebab or roast chicken. Mango chutney typically tends to be somewhat thick, but if you prefer a looser texture you can add more water during the cooking process. You can adjust the bite as you like, keeping as many or as few mango chunks intact as you’d like. This chutney is customizable, but its punchy flavors remain.
- Preparation:
- Cooking:
- Total:
- Serves: 2 persons
Ingredients
- 1tablespoon mustard oil or neutral oil (such as canola or vegetable)
- ½medium white onion, finely chopped
- 2teaspoons ginger paste or freshly grated ginger
- 1teaspoon garlic paste or freshly grated garlic
- 3cups chopped ripe mango (from about 3 medium mangoes) or 3 cups frozen mango chunks
- 5dates (preferably Medjool), pitted and roughly chopped (about 1/2 cup) or 1/2 cup brown sugar
- ½cup apple cider vinegar
- 1teaspoon nigella seeds
- 1teaspoon crushed red pepper
- ½teaspoon ground cumin
- ½teaspoon ground cardamom
- ¼teaspoon fine sea salt
Instructions
Step 1
In a medium pot, heat oil for 30 to 45 seconds on medium. Add onion, ginger and garlic, and cook, stirring occasionally, until the onion turns translucent, about 5 minutes.Step 2
Add the mango, dates, vinegar, nigella seeds, crushed red pepper, cumin, cardamom and salt to the pot. Turn the heat up to bring the contents of the pot to a boil, then reduce the heat to low and simmer for 15 minutes, stirring frequently.Step 3
Add 1/2 cup water and cook over medium heat until the mango is very soft and the spices are fragrant, another 15 minutes. Stir in more water if you prefer a saucier consistency.Step 4
If you like, blend lightly with an immersion blender, keeping some mango chunks intact, or smash a few mango chunks with a fork. Transfer to a bowl (or an airtight container if not using right away) and let cool to room temperature. Serve, or cover and store in the fridge for up to two weeks.