Quick Mango Chutney
Description
This Quick Mango Chutney is a delightful balance of sweet, savory, and spicy flavors that complements grilled meats and cheeses beautifully. Using unripe mangoes, the chutney offers a pleasing tartness and firm texture, contrasting with the soft, chewy raisins. The aromatic blend of fennel, cumin, and red pepper flakes adds depth and warmth, while a quick tempering of mustard seeds in hot oil finishes the dish with a nutty crunch. It’s an excellent side for Indian curries, a glaze for pork chops, or a zesty addition to a charcuterie board. This recipe is perfect for weeknight dinners when you need a flavorful accompaniment without spending hours in the kitchen. The bright citrus notes and subtle heat make it a refreshing contrast to rich, fatty foods.Ingredients
Directions
-
Peel mangoes and cut in half. Remove pit and discard. Cut flesh into 1/4 inch thick slices.
-
Combine mango, sugar, fennel, cumin, pepper flakes, salt, water and raisins in a saucepan and bring to a boil.
-
Cook over medium heat, partly covered, for 6 minutes or until mango is soft and translucent.
-
Stir in cornstarch mixture and continue cooking until chutney thickens. Turn off heat.
-
Heat the oil in a small skillet until hot. Add mustard seeds. Let spice sizzle for 10 seconds then immediately pour the entire contents of the pan over the chutney.
-
Mix well and serve warm, at room temperature, or chilled.
Note
Storage: Keeps for a day at room temperature and up to 4 weeks refrigerated. Makes 2 cups.
Variation: This chutney can be made with ripe mangoes; just add a tablespoon of lemon juice to cut the sweetness.
mango chutney, quick chutney, indian condiment, mango recipe, fruit chutney, spicy chutney, side dish, curry accompaniment, glaze, summer recipe, easy preserves, vegetarian, vegan, gluten free, quick meal, flavorful sauce, unripe mango, mustard seed, cumin, fennel
