Ginger Jaggery Chutney with Mango Chunks

19 Jun

You’d expect the last mangoes of the season to be ripe yellow, robustly sweet and oozing juice, but nature has a way of subverting expectations. I cut open a fat Banganapalli this Sunday to have mango cubes as a post-lunch dessert. The mango’s insides turned out to be half-white and tending towards sour.

My first thought was to make sweet mango chutney but then the fresh aromatic ginger in my pantry nudged me to try something different – a chunky ginger jaggery chutney with mango.

Mango and Ginger Chutney Bottle

You Need:

  • Jaggery – 2 tablespoons
  • Black salt* – 1/2 teaspoon (adjust to taste)
  • Ginger – 1.5 inch stick
  • Dry red chilies – 2
  • Cumin seeds – 1 heaped teaspoon
  • Mango – 1 large semi-ripe
  • Oil – 2 teaspoons

*Black salt has a pungent taste that some may not take to. In that case, substitute with 1/3rd teaspoon of table salt.

How To Make Ginger Jaggery Chutney with Mango Chunks:

Peel, deseed and cut the mango flesh into small (say, 1-cm) cubes.

Dry roast cumin seeds for a minute on medium flame. Let cool to room temperature.

Peel and grind ginger, dry red chilies and roasted cumin seeds into coarse powder.

Mango Chutney Ingredients

In the picture above (clockwise from top-left):  jaggery, mango cubes, black salt, ground paste of dry red chilies, ginger and cumin seeds.

Heat 2 teaspoons of oil in a non-stick pan. When the oil is hot, set the flame to low and add to it chili-ginger-cumin paste. Stir fry till the chili flakes start turning color and the aroma of cumin intensifies. At this stage add mango cubes. Cook for 2-5 minutes depending on the firmness of mango cubes – by the end of it they should be yielding to the bite.

Mango Chutney, Cooking

Add 1/2 cup of water, jaggery and black salt. Bring the mixture to a boil and then let it bubble on low flame, covered.

After 5 minutes, taste and adjust jaggery/salt or water. Cook till the chutney reaches the thickness you want – if all goes well, this will take another minute.

Let the chutney sit covered till it reaches room temperature. Fill into a chutney container and refrigerate.

Ginger Jaggery Chutney with Mango Chunks

Ginger jaggery chutney with mango chunks tastes great when served alongside methi parathas or peas parathas.

5 Responses to “Ginger Jaggery Chutney with Mango Chunks”

  1. Shari June 22, 2012 at 10:16 AM #

    This looks fantastic!

    Reply
    • S June 22, 2012 at 10:27 AM #

      Thanks Shari. It was really easy to make too!

      Reply
  2. Tasty Veedu August 2, 2012 at 2:52 PM #

    Hey,I tried this out,but used a ripe mango,so made a few changes in the amount of jaggery…i loved it ..i hope you dont mind if I post it up on my blog(with a link back of course)

    Reply

Leave a Reply