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 mango and ginger chutney.
- 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.
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.
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.
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.