This version of the south Indian style mango chutney is easy to make and hits all of the flavor profiles (sweet, sour, spicy, and salty). It's the perfect all-rounder condiment for samosas, pakoras, or as part of an Indian thali.
Here's the recipe:
Vegan, Gluten-free, Nut-free
Yield: 1 cup
Prep time: 5 mins
Cook time:15 mins
Total time: 20 mins
2 semi-ripe mangoes - peeled and roughly chopped (you can also use fully ripe or unripe mangoes. Scroll down for extra tips!)
1/2 tsp turmeric powder
2 Tbsp jaggery (substitute with brown sugar or coconut sugar to mimic the caramel flavor)
For the tempering**:
1 tsp sunflower oil
2 tsp mustard seeds
2 dried Kashmiri red chilies
In a pan on medium-high heat, start by adding half a cup of water to which you can add the turmeric powder. Once this mixture comes to a bubble, add in the peeled and chopped mangoes. Mix everything well, cover the pan with a lid, and cook for 6 - 7 mins*.
While the mangoes are cooking, melt the jaggery in 1/2 cup of hot water. (If using sugar, skip this step).
Check on the mangoes at the half-way mark (at 3 mins) to make sure the water has not evaporated. If the mixture looks thick and is sticking to the bottom just add a splash of water and continue to cook covered.
After 6 - 7 mins, we are looking for a semi-liquid consistency and the mangoes should be soft. To this, add in the jaggery water. You can strain it to get rid of any sediments. Cook and keep mixing this mixture till it thickens up which should take around 2 - 3 mins.
Salt to taste, mix well, turn off the element, and set this aside.
Now it's time to make the tempering!
In a pan on high heat, add the sunflower oil. To this add in the mustard seeds and wait for it to splutter. After which, add in the dried red chilies (broken into two to release its flavor) and cook for 5 - 6 seconds till toasty.
Add in the tempering to the cooked mango mixture, mix well, and serve with hot samosas, in a thali, or just eat it by the spoonful! It's that good!
*If using ripe mangoes, cook for 3 - 4 mins and if using unripe mangoes, cook for 10 - 12 mins.
** You can also add 10 - 12 curry leaves and 1/4 tsp of hing (asafoetida) to the temepring for a more traditional south Indian flavor. I was unable to find some at my local Indian store at the time :(