This mango chutney comes from my demi chef, Swati, at Giraffe. It makes a good accompaniment to Indian meals. It uses asafoetida, a flavour enhancer which is available in Indian stores and some supermarkets. If you can't find it leave it out. It won't affect the dish.
Ingredients
| 2 | Mangoes (Main) |
| ½ | Onions |
| 3 | Garlic cloves |
| 1 Tbsp | Cumin seeds |
| 1 tsp | Salt |
| ½ tsp | Turmeric |
| 1 tsp | Chilli powder |
| ⅓ cup | Oil |
| 1 tsp | Mustard seeds |
| 1 tsp | Asafoetida, see above |
| ½ cup | Palm sugar, grated |
Directions
- Place mangoes, onion, garlic, cumin seeds, salt, turmeric and chilli powder in a food processor or blender. Blend to a smooth paste.
- In a medium-size saucepan heat the oil, add the mustard seeds and cook till they start to pop, then add the asafoetida. Pour in the mango paste along with the palm sugar.
- Cook over a medium heat till the mixture resembles a jam-like consistency.
- Check the seasoning and pour into sterilised jars. They will keep in the fridge for two weeks.