### Mango Chutney Recipe: A Traditional Indian Sweet and Tangy Relish Crafted with Green Mango
Mango chutney, also referred to as aam ki launji or aam ki meethi chatni, is a cherished accompaniment in various parts of India, especially in the Northern, Western, and Eastern regions. This sweet and tangy relish is mainly prepared using raw green mangoes, in season during the warm months, making it a favored option for home chefs eager to make use of fresh ingredients.
#### Ingredients
– 2 medium raw green mangoes
– 1 cup jaggery (or 1 1/4 cups sugar)
– 1 tablespoon kalonji (black onion seeds)
– 1 tablespoon fennel seeds
– 1/2 teaspoon hing (asafoetida)
– 1 tablespoon Kashmiri red chili powder (or to taste)
– Salt to taste
– 1 cup water
#### Instructions
1. **Prepare the Mangoes**: Peel the mangoes and cut them into slightly larger pieces or thin slices. If the mangoes taste too sour, let them ripen for a couple of days prior to using.
2. **Tempering the Spices**: In a heavy-bottomed vessel, heat a tablespoon of oil over medium heat. Add the kalonji and fennel seeds, allowing them to sputter for a few seconds. Then, include the hing.
3. **Cooking the Mangoes**: Incorporate the chopped mangoes into the pan and mix thoroughly. Cook for around 5 minutes until they begin to soften.
4. **Adding Jaggery and Spices**: Introduce the jaggery (or sugar), red chili powder, salt, and water. Mix to ensure all ingredients are combined.
5. **Simmering**: Lower the heat and let the mixture simmer. Cook for about 15-20 minutes, stirring from time to time, until the mangoes are completely cooked and the chutney thickens to your liking.
6. **Taste and Adjust**: Sample the chutney and modify the sweetness or spiciness as required. If it’s too sour, you can add extra jaggery or sugar.
7. **Cooling and Storing**: After cooking, allow the chutney to cool entirely. Transfer it to a clean, airtight container and keep it in the refrigerator. It can be preserved for several weeks.
#### Uses of Mango Chutney
Mango chutney is highly adaptable and can be utilized in several ways:
– **As a Dip**: Offer it as a dip for snacks like crackers or mathri.
– **Spread**: Use it as a spread on sandwiches or toast.
– **Condiment**: Combine it with parathas, rotis, or grilled meats.
– **Salad Dressing**: Blend it with vinaigrette for a zesty salad dressing.
– **Party Platter**: Serve with nachos or chips for an enjoyable appetizer.
#### Tips for Making Mango Chutney
– **Choosing Mangoes**: Select medium sour raw mangoes for optimal flavor. If they are overly sour, allow them to ripen slightly beforehand.
– **Chili Powder**: Employing Kashmiri red chili powder not only enhances color but also adds a gentle heat. Adjust as per your spice tolerance.
– **Sweetness Adjustment**: If substituting sugar for jaggery, begin with a lesser quantity and increase as necessary while cooking.
Mango chutney is more than just a condiment; it encapsulates the spirit of Indian cuisine with its perfect harmony of flavors. Whether savored with a meal or as a snack, this chutney is bound to please your palate.