Ginger Jaggery Chutney with Mango Chunks

19 Jun

You’d expect the last mangoes of the season to be ripe yellow, robustly sweet and oozing juice, but nature has a way of subverting expectations. I cut open a fat Banganapalli this Sunday to have mango cubes as a post-lunch dessert. The mango’s insides turned out to be half-white and tending towards sour.

My first thought was to make sweet mango chutney but then the fresh aromatic ginger in my pantry nudged me to try something different – a chunky ginger jaggery chutney with mango.

Mango and ginger chutney in bottle

You Need:

  • Jaggery – 2 tablespoons
  • Black salt* – 1/2 teaspoon (adjust to taste)
  • Ginger – 1.5 inch stick
  • Dry red chilies – 2
  • Cumin seeds – 1 heaped teaspoon
  • Mango – 1 large semi-ripe
  • Oil – 2 teaspoons

*Black salt has a pungent taste that some may not take to. In that case, substitute with 1/3rd teaspoon of table salt.

How To:

Peel, deseed and cut the mango flesh into small (say, 1-cm) cubes.

Dry roast cumin seeds for a minute on medium flame. Let cool to room temperature.

Peel and grind ginger, dry red chilies and roasted cumin seeds into coarse powder.

mango-chutney-ingredients

In the picture above (clockwise from top-left):  jaggery, mango cubes, black salt, ground paste of dry red chilies, ginger and cumin seeds.

Heat 2 teaspoons of oil in a non-stick pan. When the oil is hot, set the flame to low and add to it chili-ginger-cumin paste. Stir fry till the chili flakes start turning color and the aroma of cumin intensifies. At this stage add mango cubes. Cook for 2-5 minutes depending on the firmness of mango cubes – by the end of it they should be yielding to the bite.

mango-chutney-cooking

Add 1/2 cup of water, jaggery and black salt. Bring the mixture to a boil and then let it bubble on low flame, covered.

After 5 minutes, taste and adjust jaggery/salt or water. Cook till the chutney reaches the thickness you want – if all goes well, this will take another minute.

Let the chutney sit covered till it reaches room temperature. Fill into a chutney container and refrigerate.

ginger-jaggery-chutney-with-mango

Ginger jaggery chutney with mango chunks tastes great when served alongside methi parathas or peas parathas.

5 Responses to “Ginger Jaggery Chutney with Mango Chunks”

  1. Shari June 22, 2012 at 10:16 AM #

    This looks fantastic!

    • S June 22, 2012 at 10:27 AM #

      Thanks Shari. It was really easy to make too!

  2. Tasty Veedu August 2, 2012 at 2:52 PM #

    Hey,I tried this out,but used a ripe mango,so made a few changes in the amount of jaggery…i loved it ..i hope you dont mind if I post it up on my blog(with a link back of course)

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