On cold fall days, I want nothing more than to have some traditional Indian crackers called "Mathri" with some homemade chutney and a cup of hot Chai. Brings back a flood of childhood memories. This is why today, when I managed to get a hold of some green mangoes, I wanted nothing less than some Green Mango Chutney. Green mangoes have a tougher skin and are very tart. Which is why they make delicious chutneys - a great mix of tart with some added sweetness.
The chutney is super simple and quick. I made chutney using one green mango, and it made a whole bowlful. This could last for a full week in the refrigerator. That is, if you don't finish all of it in one sitting, like I did.
1 Green Mango - peeled, and flesh roughly chopped or sliced
1/4 teaspoon Cumin Seeds
1/2 teaspoons Fennel Seeds
1/4 teaspoon black mustard seeds
1/4 teaspoon Nigella seeds
1 green chili chopped (optional)
1 1/2 tablespoons sugar (or to taste)
1/2 teaspoon salt (or to taste)
2 tablespoons chopped cilantro
1. In a small pan, add 2 tablespoons of oil and let it heat for about a minute on medium-high.
2. Add in the Seeds and chili and let it sizzle in the oil for about 30 seconds.
3. Then add in the remaining ingredients and cook for about 7 to 8 minutes or until mango is very soft. At this point taste for salt and sugar and adjust accordingly.
4. Transfer to a bowl and let it cool slightly before serving or place in a jar with a cover and refrigerate for up to a week.