Quick Mango Chutney
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.
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
- 1 pound unripe mangoes
- 1/3 cup light brown sugar, packed
- 1/4 teaspoon ground fennel
- 1/2 teaspoon ground cumin
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 2/3 cup water
- 1/4 cup raisins
- 2 teaspoons cornstarch dissolved in 2 tablespoons water
- 2 teaspoons vegetable oil
- 1/2 teaspoon black or yellow mustard seed, crushed
Directions
- 1 Peel mangoes and cut in half. Remove pit and discard. Cut flesh into 1/4 inch thick slices.
- 2
Combine mango, sugar, fennel, cumin, pepper flakes, salt, water and raisins in a saucepan and bring to a boil.- 3
Cook over medium heat, partly covered, for 6 minutes or until mango is soft and translucent.- 4
Stir in cornstarch mixture and continue cooking until chutney thickens. Turn off heat.- 5
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.- 6
Mix well and serve warm, at room temperature, or chilled.NoteStorage: 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.
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