Sweet mango chutney, a condiment to go with anything from barbecues to pilafs.
Fruits are always a gamble it may be ripe but will not look like sometimes it is other way round too. Do you think any of them are ripe enough in the above pic? The one on the top left corner was really ripe to cut only 3 days later. Phew !! When it comes to mangoes my impatience and craving overtakes judgement skills :))
Here is an ideal mango recipe for ripe yet a tad bit tart to eat as it is or even over ripe ones.
Ripe mango -1/2 of one if large (peeled and stone removed, cubed)
Coconut – 1 tbsp (omit if planning to keep for more than few hours)
Kashmiri chilli powder-1/2 tsp (Use sweet paprika or milder variants )
Tamarind paste – 1/2 tsp
Garlic – 1 flake chopped finely (or garlic powder-1/3 tsp)
Brown sugar / Jaggery- 2 tsp or to taste.
Salt to taste
Grind the coconut and garlic into smooth paste then add the mango pieces and rest of the ingredients grind again to a slightly grainy texture and the chutney is ready.
Serving suggestions: (click on item for recipe )
- Vegetarian – Yogurt rice , Tomato rice , Vegetable rice , Fruit and Nut Pilaf
- Seafood – Baked fish , Shrimp Pilaf
- Chicken – Piri piri chicken , chicken shawarma , Spicy baked chicken wings
- Have along with Hot dog , Hamburger or spread on sandwich or serve with barbecues