Mango Chutney : AFF Indian Subcontinent

This Mango Chutney had me licking the spoon, the spatula and if I could, the wok. It was so good that when I closed my eyes, I was transported back to the banana leaf restaurant hah..hah...

I had been wanting to make this chutney for two weeks already but couldn't because I was not able to get green mangoes. The mangoes at Aeon were either semi-ripe or ripe. Then last Sunday I found green mangoes but not the variety I was looking for. I was not sure what type of mangoes are used for making chutney. The recipe did not mention so I assumed that any green mango would do.

The recipe called for 4 green mangoes but did not specify the weight. So I took a shot and bought 3 Waterlily mangoes (not my favorite) because these were the only ones that were still green. The rest of the ingredients were all readily available at home - whole spices, ground spices, green chillies, onions and curry leaves. The method is very straight forward and was a breeze compared to cooking curry.

Before I started cooking, I dry roasted the whole spices first. It made a lot of difference because the aroma of the spices were intensified. The cinnamon stick, cloves and cardamom are left whole while the aniseed are coarsely pounded.  Then it was in to the wok with the rest of the ingredients.

When I peeled my mangoes, I realized that one of them was already semi-ripe. But it didn't really matter as the flesh was still firm. Mangoes happen to be one of my favorite fruits besides pineapples. I am not much of a fruit person as I prefer vegetables. But put mangoes or pineapples in front of me, I will eat them with gusto! But seriously, I don't like Waterlily mangoes. 

As I was cooking the chutney, the aroma of the spices and curry leaves were so authentic that I felt so proud I was cooking like an Indian hah..hah...these were the smells of an Indian kitchen and if I could eat Indian food everyday, I would be so very happy :) 

When the chutney was done, I had another taste. Yum! The fact that I used a variety of mangoes that I did not like did not matter at all. It was so good! You can be sure Mango Chutney will be a regular condiment in my house whenever I feel like eating Indian curry.

Mango Chutney

Recipe source : Banana Leaf Temptations (page 39)

(My notes and adaptations in red)

Ingredients :

- 4 green mangoes, cut into quarters, seed and skin removed (I used 3 mangoes weighing 1.2kg before peeling)

- 5 tbsp oil

- 2 green chillies, sliced

- 1/2 onion, sliced (I used 1 whole big onion)

- 1 sprig curry leaves

- 2 pieces cinnamon (I used 1 piece measuring 7cm)

- 3 cloves

- 2 cardamoms

- 1 tsp aniseed, slightly pounded

- 1 cup water (I added water as I went along and used 3/4 cup)

- 1/2 tsp salt (I added more at the end of cooking)

- 1 level tsp turmeric

- 1 tsp cumin powder

- 1 cup brown sugar (I tasted as I went along and used 3/4 cup)

- 1/2 cup thick coconut milk (I omitted)

Note : I dry roasted the cinnamon, cloves and cardamom before proceeding.

Note : Ingredients in blue are for frying.

Method :

1. Heat oil. Fry ingredients for frying till fragrant.

2. Add crushed aniseed.

3. When aniseed is slightly browned, add mangoes, water, salt, turmeric powder and cumin powder.

4. Cook till mangoes are soft.

5. Add brown sugar and stir well.

6. When brown sugar has dissolved, add coconut milk and cook for another 5 minutes.

7. Serve.

I am submitting this post to Asian Food Fest - Indian Subcontinent hosted by Chef and Sommelier.

This post is also linked to Cook-Your-Books #12 hosted by Joyce of Kitchen Flavours.