Tangy, Spicy, and Sweet Indian-Style Chutney
This Green Mango Chutney is a bold and tangy Indian condiment that strikes the perfect balance between sweet, sour, and spicy. Made with unripe mangoes, chili, ginger, and aromatic spices, it’s a versatile dip or spread that pairs beautifully with savory snacks, grilled dishes, and rice meals.
Ingredients (Makes about 1 cup)
- 2 green (unripe) mangoes, peeled and chopped
- 1/4 cup sugar (adjust to taste)
- 1/2 teaspoon salt
- 1/2 teaspoon chili powder (adjust for heat)
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon turmeric powder
- 1 tablespoon grated ginger
- 1/2 cup water
- 1 tablespoon vinegar or lemon juice
Instructions
1. Prep the Mangoes
Peel and chop the mangoes into small pieces. Discard the seed.
2. Cook the Chutney
In a saucepan over medium heat, combine the mangoes, sugar, salt, chili powder, cumin seeds, turmeric, ginger, and water. Stir to mix.
3. Simmer Until Thickened
Bring to a boil, then reduce heat and simmer for 15–20 minutes, stirring occasionally, until mangoes soften and the chutney thickens.
4. Finish with Vinegar
Stir in vinegar or lemon juice. Let cool before serving.
Serving Ideas
- Serve with samosas, pakoras, or Indian flatbreads
- Use as a glaze or marinade for grilled meats
- Add to cheese boards or sandwiches for a zesty kick
Tips from @saucesanddips
- Choose very firm, unripe mangoes for the most authentic flavor
- Adjust sugar and chili levels depending on how sour or sweet your mangoes are
- Store in a sealed jar in the fridge for up to 2 weeks
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