Chutney is a general word used in Indian cuisine for a condiment made with some mixture of spices, herbs, and vegetables or fruit. Chutneys may be sweet, sour, spicy, or a combination of all three. Chutneys are used frequently in Indian dishes to add flavor or heat to food.
Indian grocery stores all sell a variety of pre-made chutneys, and when you are a jam they are great. If you have a little bit of time, however, nothing tastes as good as homemade chutney, which you can tailor to your tastes. Another big plus, as always, is that you know the ingredients you are putting in your homemade chutney and there are not artificial ingredients or preservatives!
First, peel and dice a green mango (one which is unripe and sour, and has the texture of a green apple on the inside). Pick the leaves off a bunch of cilantro. Dice the pepper, and peel the garlic clove.
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Add the mango, pepper, and garlic clove to a food processor and chop.
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Add the cilantro leaves and chop in the food processor.
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Remove the contents of the food processor into a regular blender, or a tall plastic container to use with a hand blender. Add water and blend until the contents become more liquid-like. It is better to add less water at this point, and then add more 1/4th a teaspoon at a time to get the exact consistency you want.
Add salt, sugar, and cumin and blend.
Taste and add more spices and water if necessary. The chutney should taste fresh, sour, and spicy.
Remove the chutney into a jar or bottle and keep refrigerated. If you are not going to use it for a few days, you can throw it in the freezer. When I know I want to use it, I typically put it in the fridge a few hours before, and then throw it back in the freezer when done using it!
Remove the chutney into a jar or bottle and keep refrigerated. If you are not going to use it for a few days, you can throw it in the freezer. When I know I want to use it, I typically put it in the fridge a few hours before, and then throw it back in the freezer when done using it!
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PDFIngredients:
- 1 green (unripe) mango
- 1 bunch cilantro
- 1 fingerhot chili pepper (or 2-3 Thai bird's eye chili peppers)
- 1 garlic clove
- 2 tbsp water
- 3/4 tsp salt
- 3/4 tsp sugar
- 1/2 tsp ground cumin
Recipe:
- Peel and dice the mango.
- Remove the cilantro leaves from the stems. Wash and pat the leaves dry.
- Dice the chili pepper and peel and garlic clove.
- Combine the mango, chili pepper, and garlic clove in a food processor and chop.
- Add the cilantro leaves to the food processor and chop.
- Remove the contents of the food processor into a blender, or into a tall plastic container to use with a hand blender.
- Add 2 tablespoons of water to the mixture and blend.
- Add salt, sugar, and cumin and blend.
- Taste the chutney and add water, salt, sugar, and cumin--to taste--1/4th a teaspoon at a time.
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