Mango chutney can be served with Dosa, Idli, poppadom, and rice. In Indian restaurants, mango chutney comes from the kitchen in a Katori alongside mango lime pickle, yoghurt based mint sauce. It goes with mixed onion and coriander salad to top the crispy poppadom. This chutney is a gluten-free, spiced savoury condiment that originated in India. Chutneys are a type of sauce that can be made with various fruits, vegetables, and herbs with the addition of vinegar, sugar, and spices. Chutney is a condiment that can balance specific flavours in any dish. The history of Mango chutney; A 19th century British Army officer invented the word.
The chutney was made with these ingredients before the 19th century: mango, raisins, vinegar, lime juice, onion, tamarind extract, sweetener and spices. A person who derived the word Mango chutney and an Indian cook named Madhur Jaffrey invented it 40 years ago. It had an attribute of mango, cumin and fennel seeds which helped with better digestion, and it had some black mustard seeds. Fruity mango chutney is sweet.
For a serving, it is recommended to eat only a spoonful alongside the main meal. If the mango chutney is too sweet, the flavour can be countered by adding salt to taste. The shop brought chutney is preserved because of the high sugar content and will typically last up to 2 months in the fridge. A clear sign that it has gone off is if it tastes sour or fizzy.
Mango chutney is an Indian dish that everyone loves. It can be served with meat such as chicken, lamb, or pork. Also, mango chutney can be basted over boneless chicken breast and baked until cooked. Mango chutney and cheese is a classic combination.
- Medium size Juicy Semi Riped Mangoes ( 2 )
- Groundnut / Vegetable Oil (1 tablespoon)
- Ginger ( 1/2 grated or finely chopped )
- Red Chili Powder ( 1/4 Teaspoon )
- Garam Masala Powder ( 1 pinch )
- Asafoetida ( 1 Pinch )
- Salt ( Required )
- Powdered Jaggery ( 2 tablespoons) or Adjust as per the sweetness of the mangoes
- Panch Phoran ( 1/2 teaspoon ) - its an equal mix of cumin, fennel, mustard, nigella & fenugreek seeds
- Peel & finely chop the ripe mangoes.
- If mangoes are very juicy and fibrous, you can remove the pulp.
- let us heat the oil in the pan and fry the Panch Phoran spices till fragrant Now, add ginger and fry for some seconds till its raw aroma goes away
- Add the finely chopped mango puree, then add the red chilli powder, garam masala powder and asafoetida.
- Simmer the hear for 1-2 minutes, then add the powdered Jaggery and salt. Stir it to cook for 2- 3 minutes. Do not overcook the mixture. Then it will become thick in texture.
- Remove the chutney to a bowl. Serve mango chutney warm or at room temperature as a dip or spread. The chutney stays suitable for 2-3 days in the refrigerator.