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MANGO CHUTNEY

This is not your Major Grey's kind of a chutney.  Mine is a delightful, traditional, sweet, spicy and tart accompaniment to any Indian curry, daals (lentils) and naan (breads), one which also makes a delicious cooking sauce, marinade or glacé for meats and fishes. I also like to spoon this yumminess over my burgers, fajitas, tacos, sandwiches, and always add it to my charcuterie boards when available. My secret is to use semi ripe mangoes. 

INGREDIENTS

• 3 cups mango chunks (if frozen, thawed)
• 2 tablespoons vegetable or canola oil
• 1 large onion minced
• 1 teaspoon who mustard seeds
• 1 teaspoon onion seeds (kalonji)
• 1 teaspoon minced garlic
• 1 teaspoon minced ginger
• 1 teaspoon salt
• 1 teaspoon red chili powder (more for spicy)
• ½ teaspoon turmeric powder
• 2 tablespoons palm sugar or 1 tablespoon dark brown sugar
• 2 tablespoons vinegar

INSTRUCTIONS

• Heat oil in a saucepan on medium.
• Add mustard seeds and bloom, you will here them pop, let the popping finish before proceeding but don’t let the seeds burn.
• Add onions seeds and onions and sauté until translucent.
• Add garlic and ginger and cook for an additional 30 seconds.
• Add all other ingredients.
• If cooking on the stovetop, simmer for about an hour at low heat. You can add ½ cup of water at this stage and as needed but make sure the consistency of the chutney stays saucy and not too fluid.
• If cooking in the InstantPot, set pressure on manual to high, and cook for 25 minutes. NPR before opening the lid. Mix and break down large chunks if needed. Once room temperature, store in the refrigerator in an airtight container.


















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