Mango Chutney
May
Our favorite chutney, with a Latin twist
Ingredients:
3 Tbsp of oil
1 tsp black mustard seeds
Pinch of Hing powder or 2 small cloves of garlic, minced
3 green Indian hot chilies, finely chopped. Not Habanero!
1 sweet red pepper, diced
1/2 inch fresh ginger, grated
1/4 tsp turmeric powder
1/2 tsp chili flakes, if you like it really spicy
Splash of vinegar
Salt and sugar to taste. Amount of sugar should vary according to the ripeness of the mangos
2 ripe big mangos, diced
Masala: * Tip: quick, hot, don't burn. Use the third or second last heating setting of your cook.
Start by heating the oil in a pan. Add mustard, chili flakes, hing or garlic, hot chilies, red pepper, and ginger. Stir-fry for a couple of minutes until fragrant. Add mango, turmeric, vinegar, sugar if needed, and salt. Cook for a few minutes and stir every minute.
Bring heat down to medium, cover the pan, and cook for 10 min. Stir at least ones. If you think it is too dry, add some water to prevent it from burning.
Note: spices, hotness, sweetness, and salt should be adjusted to your taste.
