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 “crawfish” curry was delicious both with the chutney and without. Click here to see how I veganized the recipe. For now, here are a few other ways to use mango chutney:
- 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!
mommysobuzy
October 18, 2012 at 4:13 pmTHANK YOU SO MUCH for your website. I am so in love with it. I just started a vegetarian diet hoping to turn to vegan but I’m still learning how to cook vegan.
I do have a question…I really want my daughter to benefit from this vegan lifestyle but I am worried about the fat intake, I’m afraid she’ll loose to much weight, She is 6 yrs old, and I am so new to this, any advice? Thank you in advance for your help. This website is such a blessing.