Or should I say sweet yet spicy…
M is a dear friend of mine and her mom was visiting her recently. Whenever all of us meet, we have some interesting conversations and never run out of topics to discuss, and of course, there is always food. Food is in plenty with her around and she loves to feed – she would constantly be trying out something new, either a new recipe or a gadget. I have picked up quite a few recipes/tricks from her. Thanks mami!
This is one such recipe – a sweet and spicy mango chutney. A very simple & easy dish to make, a handy one to have in the refrigerator – definitely going to be a permanent fixture in mine. This can be used as a dip, a spread and of course, as a chutney. Also, I think this would work well as a marinade too.
The key for this recipe is in selecting the right kind of mango. The mango should be a little sweet and not too tart – ideal kind would be the “kili mooku mangai” (literally means parrot’s beak mango, also known as totapuri mango) available in India.
You will need about:
1.5 cups of julienned raw mango
1/2 cup of sugar
2-3 tablespoons of Apple Cider Vinegar
Whole spices pounded in motor & pestle:
- 2-3 cloves
2-3 cardomom pods
The traditional way to make this recipe is to cook the julienned mango in sugar. For about 1.5 cups of mango of mango, add 1/2 cup of sugar. Add the vinegar and spices, and cook in simmer for about 20 mins, till the mixture is syrupy. Let it cool and store in a clean jar and refrigerate.
Note: I made it a little thick and also grated the raw mango, as I wanted to use this as a spread on bread and such. Just my personal preference.