Green Mango Chutney
I was at the local Indian grocery store earlier this week, checking to see if the dal shortage is affecting my area (no shortage of dal on the shelves, but prices are up about 30 cents per pound), and I picked up a huge, green mango with the idea of making chutney. While researching ways to use chutney, I came across an unusual recipe for Crawfish Curry with Mango Chutney that I just had to attempt to veganize. So yesterday morning I made the chutney and served it with the curry last night.
The curry recipe includes instructions for making a simple mango chutney, but I followed my own recipe, which is spicier and gave me a chance to use one of the many jalapeño peppers from my garden.
Green Mango Chutney
1 large or two regular-sized green mangoes, about 2 pounds
1 tsp. canola oil (this little bit is necessary to temper the spices)
1 tbsp. minced fresh ginger
1/2 teaspoon cumin seeds
1/2 teaspoon black mustard seeds
1 cup water
1/2 teaspoon salt
1/4 cup jaggery, demerara, or other sugar (add more if using very tart fruit)
1 jalapeño pepper, de-seeded and minced
1/4 - 1/2 teaspoon cayenne or red chili pepper
2 tbsp. lime juice
2 tbsp. white vinegar
Peel the mangoes and dice the flesh. Heat the oil in a large, non-stick saucepan and add the ginger. Stir-fry for one minute, and then add the cumin and mustard seeds. Cook for 1-2 minutes, until the seeds begin to pop, and then add the chopped mango. Cook, stirring, for about 2 minutes.
Add the remaining ingredients, bring to a boil, and then reduce heat to low. Simmer until the mango becomes translucent and the chutney is thick, from 30 to 60 minutes depending on the ripeness of the mangoes. As it's cooking, check for sweetness, and add a little more sugar if necessary. Cool and store in jars in the refrigerator. Makes about 2-3 cups.
The curry recipe includes instructions for making a simple mango chutney, but I followed my own recipe, which is spicier and gave me a chance to use one of the many jalapeño peppers from my garden.
Green Mango Chutney
1 large or two regular-sized green mangoes, about 2 pounds
1 tsp. canola oil (this little bit is necessary to temper the spices)
1 tbsp. minced fresh ginger
1/2 teaspoon cumin seeds
1/2 teaspoon black mustard seeds
1 cup water
1/2 teaspoon salt
1/4 cup jaggery, demerara, or other sugar (add more if using very tart fruit)
1 jalapeño pepper, de-seeded and minced
1/4 - 1/2 teaspoon cayenne or red chili pepper
2 tbsp. lime juice
2 tbsp. white vinegar
Peel the mangoes and dice the flesh. Heat the oil in a large, non-stick saucepan and add the ginger. Stir-fry for one minute, and then add the cumin and mustard seeds. Cook for 1-2 minutes, until the seeds begin to pop, and then add the chopped mango. Cook, stirring, for about 2 minutes.
Add the remaining ingredients, bring to a boil, and then reduce heat to low. Simmer until the mango becomes translucent and the chutney is thick, from 30 to 60 minutes depending on the ripeness of the mangoes. As it's cooking, check for sweetness, and add a little more sugar if necessary. Cool and store in jars in the refrigerator. Makes about 2-3 cups.
- spread it on crackers or toast points for a zesty appetizer
- use it as a dip for pappadums or tortilla chips
- stir a few spoonfuls into rice or other grain for a quick side dish
- use it to top a baked sweet potato
- thin it with some white wine vinegar and you've got a great fat-free salad dressing
- got an excess of zucchini? stir-fry the zukes and add a couple of tablespoons of mango salsa at the end for a sweet & sour vegetable dish
- perk up grilled vegetables with a dollop of mango chutney
What are your favorite ways to use chutney? I've got about 2 cups of it left, so I'm open to suggestions!
Tags: vegan recipes vegetarian cooking food low-fat
Labels: gluten-free
posted by SusanV at 10:20 AM
16 Comments:
By green mango, do you just mean unripened, or is this a specific variety?
So pretty. I love mangoes and anything spicy, especially jalapenoes. I'm curious about the green mangoes too; you mean, the big ones with the thick, lime-ish skins? I've never bought them, but aren't they more tart than the smaller, reddish-skinned ones?
I had a green mango salad and it did seem to be sweeter than I imagined an unripe mango would be, so I also wonder if it is another variety or unripe.
The chutney would be delicious on fried tofu!
Hi zenpawn and jennifer--yes,they are unripe and tarter than the kind you buy for eating. The green mangoes hold their shape better during cooking, while the ripe mangoes break down. I think some varieties are grown specifically to be used unripe for cooking, and they're a lot bigger than the sweet kind. The one I bought weighed two pounds--at least twice the size of the sweet ones--and it was sold by weight, not by the individual fruit, as the regular mangoes are.
I've put mango chutney on black bean burgers (along with a bit of avocado). Yum!
that looks amazing. such a gorgeous color.
I just came across your site and I have to comment on your photographs, they are stunning. Good work!
WOW! Great stuff, Susan! Gorgeous, tasty and healthy. What else could we want? Thanks for another groovy post.
I am new to mangos, but since learning to cut them, have fallen in-love. I cannot WAIT to try this! Thanks for the idea...
I guess that I better stock up on dal tomorrow. Shameful to even have to think about it.
As for what to do with the extra chutney, how about eating it from a spoon. It looks that good.
Here's a recipe that I use in my cooking classes.. People LOVE this.. I'm sure you'll cut down on the oil and it will be just great! In fact, I should do that.
Vegetable Curry
- 4 TBSP Olive Oil
-1 Large Onion
-10 Cloves Garlic
-1 Jalapeno
-1 TBSP Coriander
-1 TBSP Cumin
-2 TBSP Curry Powder
-1/4 tsp Cinnamon
-4 TBSP Ginger (freshly grated)
-1 large Green Pepper
-1 Eggplant (large)
-1 Yellow squash (large)
-1 Red Pepper (large)
-2 Cups Salsa, Stewed Tomatoes or Diced Tomatoes
-3/4 Cup Mango Chutney or 2 cups chopped dried Apricots and ¼ cup vinegar and ¼ cup sugar
-Veggie Stock or Water (About 2 cups)
-Salt/Pepper
-Juice of 2 limes
-Cilantro for garnish (1-2 cups)
-Diced Red Onion for Garnish
In a very large wok or pan heat oil, spices, garlic, onions, jalapeno and ginger until fragrant (about 10 minutes or so). If needed, add a bit of stock or water to keep the spices and garlic from burning. Throw the rest of the veggies (except red onion and cilantro) along with the tomatoes and stock. Bring to a strong simmer and add more water/stock if needed. Stir in the Chutney or fruit (vinegar and sugar) and cook for 20 more minutes or so. Taste and adjust seasoning. Just before serving squirt with limejuice, stir in cilantro and top with red onion. Serve over Basmati rice. To make a full meal, add a 29oz can of Garbanzo beans to the veggies and serve over rice. Excellent topped with more chutney and Raita.
This freezes very well too. I make a bunch and freeze it for my brother.. he begs for it everytime he comes over.
Hi Susan- Would it be possible to make this with 2 lbs of regular (eating) mangoes and brown sugar? Would I need to make other suggestions? I have all the other ingredients (except I only have brown mustard seeds and a jar of minced ginger). Thanks!
I think you'll probably need less sugar if you use regular mangos, but except for being a little mushier, they should work. Good luck!
Hi Susan! I like mango chutney with a little bit of coconut flakes mixed in inside a cooked acorn squash. I first roast the squash in the oven until soft, and then add the chutney and coconut, stir, and let it cook for 15 minutes. I got the idea from CD Kitchen, but I don't use the crockpot or butter. Though, come to think of it, chutney could probably be made in the crockpot... :)
What a great idea, ~M! Thanks for posting!
If you cannot find green mangoes, try looking in a store that sells to the hispanic market. I ate green mangoes with just a touch of salt, right out of the skin, when I visited Honduras a number of years ago. Yum. Then you can use the rest for chutney. I have been looking for a good chutney recipe for a long time. Finally found it! Thanks, Susan!
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