Spicy Hot Mango Chutney -
A mango chutney recipe

Hot mango chutney is spicy with hint of chilies making this chunky chutney hot to the palate...

It is a mango chutney recipe that is quite common with Indians during summer.

It is one of those easy party appetizers that will impress your guests when served with flat breads, tortillas, or roasted dishes. Like most chutneys, it is supposed to improve with age, but I have tasted it when it is freshly cooked and it is absolutely delicious!

INGREDIENTS

3 large sweet mangoes, slightly ripened
1 tsp minced lemon rind
1 tsp lemon juice
10 green chillies
1/2 piece garlic, finely minced
1 tsp cumin seeds
1/2 tsp fennel seeds
1 tsp coriander seeds
1/4 tsp fenugreek seeds
1 tsp mustard seeds
A pinch of asoefetida
Salt to taste
6 tsp cooking oil

INSTRUCTIONS

1. Peel the mango and cut it into small chunks.

2. Heat 2 tsp oil and fry the chunks of mangoes until they become soft and mushy.

3. Drain, mash well and set aside.

4. Roast the methi, fennel, cumin and coriander seeds and crush using a mortar and pestle (or you can also grind in the coffee grinder but make sure to keep the mixture coarse).

5. Set this aside. Heat the remaining oil and add the hing and mustard. When mustard seeds splutter, add the ginger and green chillies and fry for about 1-2 minutes.

6. Add the mango, powdered masala, salt to taste, lime rinds and lime juice.

7. Bring to a boil on a low flame.

8. Remove from heat and let it cool. Store in sterilized jar and refrigerate. It should last for about four weeks.

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