Sweet, tangy fresh fruit based condiment is always spackled onto all our favourite dishes. Starting from crisp crackers, paratha to a roast meat a sweet tangy mango chutney perks up your meal. A chutney, like a pickle, gives zing to a bland food or makes a boring food exciting.
This is a very simple recipe that I had learnt from a very well-known food consultant, who was feeding us with great knowledge on ingredients and spices during my internship days. I would not call it a recipe but I would rather call it a formula that could just turn any soft fresh fruit you may have with you into a complex sweet tangy chutney. This recipe is particularly quick because the fresh fruit readily absorbs the sweet sour spicy seasonings. The spices used here are easily available in every Indian kitchen that can even be adjusted to suit your palate.
I have tried making this chutney with multiple fruits like apple, pear, plum, pineapple and even grapes. It’s easy to whip up and can last for days. It is even perfect for using those overripe fruits that quietly lie in the corner of your refrigerators. The fruit that I found in my refrigerator was the mangoes. You might think why am I cooking with mangoes in this season now?? I had decided to put up this recipe on my blog during the mango season but with some reason it was just left unattended on my drafts column. Since this chutney was so loved by all my near and dear ones, I didn’t want to miss putting it up on this space.
I am not the kind of person who finds content with throwing something into a pot to stir up something edible. I always like to give some care, importance to the method or the way its cooked. This recipe is so close to me that I kept on experimenting with different fruits and even vegetables. The printout of the recipe was carefully preserved in between the pages of my faded old handwritten recipe collections. I have downscaled the basic recipe looking into the acidity, sweetness and spicing which can still be tinkered with to the content of your heart. So here is the recipe to add spice to your meals….
- Mangoes ripe- 250 -400 grams
- Red chillies- 5 grams
- Ginger and Garlic- 10 grams
- Cinnamon stick- 2-inch pc
- Whole peppercorn- half table spoon. (Tbsp)
- Cloves- half tbsp.
- Fennel seeds- half tbsp.
- Onion seeds (kalonji) half teaspoon (tsp).
- Sugar- 150 grams
- Vinegar -20 ml
- Water- 150 ml
- Salt to taste.
- Cut the mangoes into cubes, add salt and set aside.
- Chop ginger and garlic very finely. Take all the spices and lightly crush them.
- Boil Sugar and water for 10 minutes and set aside.
- Take a Sauce pan or a wide-open pan. Slightly dry roast the spices, add ginger garlic to them and keep roasting on a very low flame.
- Add cut mangoes to them and keep on stirring till the mangoes release its juices. Add vinegar and bring the flame to medium heat. Finally add the sugar water mix to it stirring well till the entire mix is bubbling.
- Cook them till done and the chutney has slightly thickened from the water consistency.
- Cool and Store them into dry airtight containers or glass jars.
Read on before you stir up this chutney….
Do not cook the chutney on a high flame. Take care to keep the flame between medium and low.
Pulse the spices in your grinder or you can use a stone grinder to do it. Make sure not to powder them. Do not roast the whole spices first before grinding that may give a more toasted spice flavour which is not required for the chutney.
Onion seeds or Kalonji can be skipped and you can add in two small minced shallots.
Use a natural white vinegar or chilli vinegar (vinegar infused with green chillies).
Fruits tastes better for this recipe. I would not recommend this for vegetable like carrots or tomatoes to make this chutney.
This chutney lasts for two weeks in room temperature if stored well in a cool dry place and up to a month once refrigerated.
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