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This recipe uses cooking mangos which are much different than the usual ones for eating. They are green and sometimes reddish in color.

 

I pretty much followed Manjula Jain's recipe for this chutney. I did add a little more liquid toward the end of cooking because it seemed a bit too thick for me. The result was a sweet and pungent condiment. I think it would be especially good with meat, chicken or fish especially. It has a bit of a kick to it so you don't need too much to add flavor.

 

Here is the recipe restated:

 

2 Green cooking mangos, peeled and coarsely shredded
2 Tablespoons safflower oil
1 teaspoon calonji (onion seed)
4 dried red chilies
1 Tablespoon grated fresh ginger
2 Tablespoons golden raisins
1/2 teaspoon red chili powder
2 teaspoons salt
1 cup sugar

 

Peel the mangos and shred them coarsely. You should have 3-4 cups of shredded mango when you are done. Cooking mangos are very firm and white inside. The result looks like coarse cole slaw. Set this aside.

 

Heat the oil. When hot add in the calonji and the whole dried red peppers and stir, let them sizzle for a few seconds. Then add the rest of the ingredients, the shredded mango, ginger, salt, sugar and chili powder. Bring it back up to a boil. The mango will release moisture as it cooks. If it is too thick you can add some more water to thin it out some. Cook for 10-15 minutes on low-medium heat until mango is cooked soft and transparent.

 

If you want a thinner chutney you can add additional water as needed. It will thicken a bit as it cools.

 

Serve the chutney chilled or at room temperature or use it in cooking another dish. Store unused chutney refrigerated in a glass container or freeze it for later use.