A chutney with respect for it’s South Asian roots while still being unique in flavor.
By SriVani Ganti
Now some of you may be reading “chutney” and assume I am talking about some sweet concoction that has ripe mango and jalapeño peppers with a touch of cilantro. Well, that’s not exactly a chutney, especially in my eyes. Now I’m not a culinary dictionary that has the proper definition for chutney at hand, but I do know that it has South Asian origins. While South Asia has a wide variety of chutneys, they are usually savory verses sweet. That is why I tried to make one that sticks to it’s South Asian roots, while still being unique in flavor.
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Green Mango and Tomato Chutney
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 minutes
- Yield: 3-4 1x
Ingredients
Scale
- 3 medium plum tomatoes
- 1 bunch of cilantro, cleaned and roughly chopped
- 1 medium green mango, peeled
- Masala Powder
- 2 tbs. sesame seeds
- 1 tbs. coriander seeds
- 1 tbs. cumin seeds
- 1/2 tbs. mustard seeds
- 5 dry red chilies
- 5 fenugreek seeds
- 3 green chilies
- 1/2 tsp. turmeric powder
- Salt to taste
- Poppu/Thadka
- 1/2 tsp. mustard seeds
- 1/2 tsp. cumin seeds
- 1/2 tsp. udad dal
- 1/2 tsp. chana dal
- 2 red chilies
- 1/2 tsp. hing powder
- 4 tsb. vegetable/corn/canola oil
Instructions
- Cut the tomato and green mango into large cubes.
- In a large pan, heat oil. When the oil is hot add the hint powder. Then add the tomatoes, green mango, and cilantro. Add a pinch of salt, red chili powder, turmeric and cook until the green mango is soft.
- While the vegetables are cooking prepare the masala powder. In a small pan, add the ingredients for the masala powder and toast until they turn light brown and the smell fills your kitchen.
- Set the ingredients aside to cool and then put in a coffee grinder (or blender) and pulse into a fine powder.
- When the vegetables have cooked thoroughly, add the masala powder and mix.
- In a blender, add the mixture and blend into a fine paste. Transfer into a heat safe bowl.
- In a small pot, heat oil for thadka/poppu. Once the oil is extremely hot, add the hing powder. Then add the mustard seeds, when those start to pop, add the rest of the ingredients. Cook for another 30 seconds and add to the chutney.
