### Mango Chutney Recipe: An Authentic Indian Sweet and Sour Relish Made with Green Mango
Mango chutney, referred to as aam ki launji or aam ki meethi chatni in different regions of India, is a delightful sweet and sour relish that encapsulates the spirit of Indian cuisine. This chutney is especially favored during the mango season when fresh green mangoes are plentiful. It acts as a versatile condiment that can complement a wide range of dishes.
#### Ingredients
– 2 medium-sized green mangoes
– 1 cup jaggery (or 1 1/4 cups sugar)
– 1 teaspoon black onion seeds (kalonji)
– 1 teaspoon fennel seeds
– 1/2 teaspoon asafoetida (hing)
– 1 tablespoon Kashmiri red chili powder (or to taste)
– Salt to taste
– 1 cup water
#### Instructions
1. **Prepare the Mangoes**: Peel the green mangoes and cut them into somewhat larger chunks or slim wedges. If the mangoes are excessively sour, let them ripen for a couple of days before use.
2. **Tempering the Spices**: In a heavy-bottomed pot, heat a tablespoon of oil over medium heat. Add black onion seeds and fennel seeds. Sauté for a few moments until they begin to crackle.
3. **Add Asafoetida**: Incorporate the asafoetida and quickly add the chopped mangoes to the pot. Sauté for a few minutes.
4. **Combine Ingredients**: Introduce jaggery (or sugar), red chili powder, salt, and water into the pot. Stir thoroughly to combine all ingredients.
5. **Simmer**: Allow the mixture to boil, then lower the heat and let it simmer. Cook until the mangoes are tender and the chutney thickens, about 15-20 minutes. Stir occasionally to avert sticking.
6. **Taste and Adjust**: Sample the chutney and modify the sweetness or spiciness as desired. If it’s too sour, you can add a little more jaggery or sugar.
7. **Cool and Store**: After cooking, let the chutney cool completely. Transfer it to a clean, airtight jar and keep it in the refrigerator. It can last for several weeks.
#### Serving Suggestions
Mango chutney is incredibly versatile and can be utilized in several manners:
– **As a Dip**: Serve it as a dip with parathas, roti, or crackers.
– **Spread**: Use it as a spread on sandwiches or toast.
– **Salad Dressing**: Blend it with vinaigrette for a distinct salad dressing.
– **Accompaniment**: Pair it with grilled chicken, shrimp, or serve alongside nachos and chips at gatherings.
#### Tips for Making Mango Chutney
– **Choose the Right Mango**: Opt for medium sour raw mangoes for optimal flavor. Slightly ripe mangoes can also be effective.
– **Spice Level**: Modify the quantity of red chili powder according to your spice taste. Kashmiri red chili powder is suggested for its vivid color.
– **Sweetness Adjustment**: If using sugar instead of jaggery, begin with 1 1/4 cups and adjust to taste.
Mango chutney is more than just a condiment; it’s a celebration of flavors that can enhance any meal. Whether enjoyed with traditional Indian fare or contemporary snacks, this chutney is bound to impress.