Indian Takeaway? Not quite!

Mango chutney - the very name conjures up images of an Indian takeaway with a gooey mango dip in a styrofoam cup!

Growing up in India, if we weren't eating mangoes as a fruit, we were eating them in pickles or chutneys. My mum is currently visiting us from India and mum visiting always equates to good food :).

This time, I had the opportunity to sample her version of the mango chutney (which uses more Southern Indian flavours) and I assure you, it tastes nothing like the stuff in the styrofoam cup!

I have listed the recipe below. You can adjust the level of chilli to suit your taste and this chutney can be made as hot or mild as you like.

The ingredients you require are: -


1 large raw mango peeled and cut into small pieces (approx 350 grams)
Sesame Oil - 4 tablespoons
Curry leaves - 4 to 5 leaves
Mustard seeds - a pinch
Turmeric - a pinch
Red chilli powder - to taste
Salt - to taste

Asafoetida - a pinch (can be found in world food shops and is essentially Indian in origin)

Red chillies - 2

Jaggery - 150 grams (Jaggery is the Indian version of unrefined sugar. You can possibly substitute light muscovado sugar for this if jaggery is not available. If your raw mango is particularly sour you may need to increase the jaggery slightly to balance the taste).

Oops! I forgot the Fenugreek seeds - a very small pinch

Method

1. Heat the oil in a pan.

2. Add the mustard seeds. When they splutter, add the asafoetida, curry leaves, whole red chillies and the mango.

3. Add the red chilli powder and the fenugreek powder.

4. When the mango is slightly softened (this doesn't take long), add the jaggery . The jaggery will melt almost immediately and bring together all the ingredients. Do not cook it too much after this step.

5. Allow to cool.


This chutney will keep for a week in an airtight container. I guarantee it will be consumed long before that! Enjoy!