Your new year-round mango condiment
Chutney is essentially a blend of fruit, vinegar, sugar, and spices cooked down into a textured sauce. It’s one of the oldest condiments. This versatile sweet and spicy Indian version needs a permanent place in your food repertoire. Use it as an accompaniment on cheese boards or better yet on grilled cheese sandwiches. It can also be used to flavor curries, meats and stews, or as a topping, adding both sweet and spicy elements to any dish. The mango tames the spice but doesn’t hide it. Opt for firmer-fleshed ripe mangoes, such as Tommy Atkins, to maintain their shape after cooking.
Makes 1 Cup
2 tablespoons neutral oil or olive oil
2 cloves garlic, chopped fine
1 medium shallot, chopped fine
1 fresh red chili, chopped fine
3-4 dried Kashmiri chilies, broken apart and crushed
½ teaspoon black mustard seeds, crushed
3-4 green cardamon pods, seeds removed and crushed
¼ teaspoon cumin seeds, crushed
¼ teaspoon coriander seeds, crushed
1-2 cloves, crushed
1-2 all spice berries, crushed
¼ teaspoons nigella seeds, crushed (also called black cumin)
2 cups chopped ripe mangoes
¾ cup sugar
½ cup white balsamic vinegar, sub white vinegar
2 teaspoons finely grated ginger
½ teaspoon turmeric powder
¼ teaspoon ground cinnamon
In a medium heavy-bottomed saucepan, heat the oil over medium-high heat. Add garlic, shallots, red chilies, and Kashmiri chilies; cook until the onions are slightly caramelized, about 3 minutes. Add the crushed seeds, stirring for about 20 seconds. Then, introduce the chopped mangoes and sugar, continuing to cook on medium-high heat for about a minute.
Add the remaining ingredients, stirring well to ensure everything is incorporated. Bring the mixture to a boil. Reduce the heat and simmer for about 30-40 minutes, or until the mangoes transform into a multi-textured sauce. Mash any larger pieces of mango. Allow the chutney to cool before refrigerating; it can be stored for up to 3 weeks.