Mango chutney #1

This mango chutney can be made from green or half ripe mangoes. A great way to add chatak to a meal. It goes especially well with avial, which is a mixed vegetable dish from Kerela (South India). This chutney can also be used as a spread in sandwiches.Stored in the fridge, the chutney should keep for several weeks, if it lasts that long!

Ingredients

• • 2-3 green mangoes, peeled and chopped

  • 1/2 tsp cumin seeds

  • 1 tbsp oil

  • 1 sprig curry leaves, leaves picked

  • 1/2 small onion, finely diced

  • 1/2 tsp turmeric

  • 1/4 tsp asafoetida

  • 1 fresh red chilli, or to taste (or dried chilli flakes to taste) - I leave the chilli whole, with a slit slit in it, but you can slice it if you prefer.

  • Salt to taste

  • Sugar to taste

Method

• 1. Heat oil. Add the cumin seeds. As the seeds pop, add the curry leaves. Then add the onions, mangoes, turmeric, asafoetida, chilli and salt.

  2. Add about a cup and half of water and give it a good stir. Bring to boil, turn the head down and simmer until the mango is cooked. The pieces should go soft and start to dissolve and the chutney should start to thicken.

  3. Add sugar - the amount will depend on the mangoes and your taste. For green, quite sour mangoes, I add about 1/2 cup of sugar, Taste, and adjust seasoning if needed, and remove from heat.