Mango Chutney (Tangy, Sweet, and Spicy!)

Ingredient Notes

Uncooked Mangoes: the star ingredient on this chutney, that are at their peak in the course of the spring and summer season months. I like to recommend agency, inexperienced mangoes, also referred to as Kachhi Kairi, from Indian grocery shops. You should use much less fibrous varieties like Kent or Haden from US grocery shops like Entire Meals, Dealer Joe’s, or H-Mart. Simply ensure that they really feel agency to the contact and have a shiny, tart taste.

Spices: a mixture of mustard seeds, cumin seeds, fenugreek seeds, fennel seeds, and nigella seeds provides layers of taste to the chutney, creating a fancy but well-balanced style. When you would not have nigella seeds, it’s completely high quality to skip them. Kashmiri pink chili powder brings a light warmth and vibrant shade and may be adjusted to your style. And I’ve to say, chaat masala is my favourite half. It provides a tangy, salty, barely citrusy taste that wakes up the entire dish and brings every thing collectively. It’s that of completion that makes the chutney actually crave-worthy.

Jaggery: provides a deep, wealthy sweetness that balances the tartness of the uncooked mangoes and the heat of the spices. It has a caramel-like depth and a pure complexity that sugar merely can not replicate. If wanted, you may substitute it with brown sugar, however I extremely suggest utilizing jaggery for the very best taste.