Mango chutney forms the basis of any Indian meal for many people in the UK. It has become a long term tradition that a meal at a curry house always starts with popadoms and chutney's to get your tastebuds tingling with excitement about what is about to greet them.
Although it's not really a condiment that Indians would have with a meal as it would be deemed too sweet and we tend to have a more savoury mango achaar rather then a chutney with a meal, it still has it's merits. It's thick and syrupy consistency is a wonderful Anglo Indian hybrid that has earned its place in food history.
So here is my version, yes it's heavier on the chilli because for me the chilli, sweet and tangy balance is really important. If you prefer a sweeter version then you can increase the sugar content up to 250g and reduce the chillies too.
I hope you like it!
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Ingredients:
3 tbsp vegetable oil
1 tsp cumin seeds
1 tsp kalonji seeds
8 cardamom pods, (you can use the seeds only and discard the husks)
3 cloves
5 garlic cloves, crushed
2.5cm piece of ginger peeled & grated
5-6 green mangoes ripe (approx. 250-300g each)
1 tsp red chilli flakes
1 tsp Kashmiri chilli powder
½ tsp turmeric powder
½ tsp ginger powder
250ml cider vinegar
150-250g jaggery/brown sugar (I used 150g)
2 tsp salt flakes
2 red chilli, sliced (increase for more kick)
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