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Ingredients:
- Raw mangoes - 2 medium, peeled and grated (or cut into small pieces)
- Onion - 1 medium, finely chopped
- Garlic - 3 cloves, minced
- Green chilies - 2, chopped
- Ginger - 1-inch piece, minced
- Brown sugar - 3 tbsp (or to taste)
- Vinegar - 2 tbsp
- Mustard seeds - 1 tsp
- Curry leaves - 1 sprig
- Cinnamon stick - 1 small piece
- Cloves - 2–3
- Turmeric powder - ¼ tsp
- Chili powder - ½ tsp (adjust to taste)
- Salt - to taste
- Oil - 2 tbsp (preferably coconut oil)
Instructions:
Step 1: Prepare the Mangoes
- Peel and grate or chop the raw mangoes into small pieces. Set aside.
Step 2: Heat the Oil
- Heat the oil in a pan over medium heat.
- Add mustard seeds and allow them to splutter.
- Add the curry leaves, cinnamon stick, and cloves. Sauté for a few seconds to release their aroma.
Step 3: Add the Aromatics
- Add the chopped onions, garlic, green chilies, and ginger to the pan. Sauté for about 5 minutes until the onions are soft and golden.
Step 4: Add the Mango and Spices
- Add the grated or chopped mango to the pan and stir well.
- Add turmeric powder, chili powder, and salt. Stir again to combine.
- Cook the mango mixture for 5-7 minutes until it softens and releases juice.
Step 5: Add Sweetness and Sourness
- Add the brown sugar, vinegar, and a little water if necessary to loosen the mixture. Stir everything together and bring it to a simmer.
- Let the chutney simmer for about 15–20 minutes on low heat until it thickens to a jam-like consistency. Stir occasionally to prevent burning.
Step 6: Adjust Seasoning
- Taste the chutney and adjust sugar, salt, or vinegar to your liking. If you want it sweeter, add more sugar. For extra tanginess, add more vinegar.
Step 7: Cool and Store
- Once the chutney has thickened and the flavors have melded, remove from heat.
- Allow the chutney to cool completely before transferring it to a jar or airtight container.
- You can store the chutney in the fridge for up to 2–3 weeks.
Serve With:
- Rice
- Roti
- Curries
- Grilled meats
Tips:
- Spice Level: Adjust the number of green chilies and chili powder based on how spicy you want the chutney to be.
- Consistency: If you prefer a thicker chutney, continue simmering until it reduces to your desired consistency.
- Variations: You can add a touch of mustard or fennel seeds for extra flavor complexity.
Enjoy your delicious Sri Lankan Mango Chutney! 🥭🌶🍯