Sweet Mango Chutney (North Indian Style)

Chennai summer – which begins in March 🙂 – is still roasting us, but that also means that mangoes are available in plenty. This year also I received mangoes from my neighbours. I was looking for new recipes as I had exhausted my family recipes. I found this interesting recipe for mango chutney in the 1,000 Indian Recipe Cookbook. I was fascinated by the use of onion seeds (kalonji in Hindi) – we don’t use these in Tamil Nadu. When I first tried out this recipe, I found that the flavour of cumin and onion seeds dominated the chutney so much that we could eat it only with curd rice. I have reduced the amounts by half to one-eighth to suit our palate. Though the chutney is spicy, the amount of sugar used masks the strong spicy flavour. This chutney is ideally suited as an accompaniment to Chicken Biriyani, Tomato Biriyani, and Turkey Biriyani.

Sweet Mango Chutney North Indian Style - Kalas Kalai

Sweet Mango Chutney (North Indian Style)

Nutritive Value

Unripe mango or green mango as it is commonly known is very low in calories, only 44 Calories per 100g. It is a fairly good source of vitamin C (90mg per 100g). The large amount of sugar added to the chutney increases the energy value, but as the chutney is only an accompaniment, it does not add a significant amount of energy to the consumer’s diet.

Ingredients

  • 4 C skinless, diced Unripe Mangoes
  • 10-15 large Garlic Cloves, diced
  • 5 cm piece Ginger, grated
  • 2 tsp Kashmiri Chilli Powder
  • 4 T Vinegar
  • 2 tsp Salt
  • 6 Cloves
  • ½ tsp Pepper Corns
  • ½ tsp Cumin Seeds
  • 1/8 tsp Onion Seeds
  • 1 ½ C Sugar

Method

  1. Choose a large, heavy-based saucepan. Place the vinegar, Kashmiri chilli powder, salt, cloves, pepper corns, cumin seeds, onion seeds, and sugar in the saucepan.
  2. Bring to boil. Continue boiling till the sugar dissolves.
  3. Add the mango, garlic, and ginger. Stir.
  4. Cook on low heat till the mango is cooked, and the chutney is glazed in appearance.
  5. Remove from heat, cool, bottle, and refrigerate.

Notes

  1. I use Kashmiri chilli powder for its mild flavour and glorious colour. If you are using any other variety of chilli powder, use half the amount.
  2. The mango should be firm, and the flesh almost white in colour. If the mango begins to ripen, the chutney will not be sour enough.
  3. Remember to refrigerate the chutney because there is no oil used. The oil usually covers the surface of the chutney and prevents spoilage.
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