📝 About This Recipe
This vibrant Mango Chutney represents the beautiful intersection of Indian spice and Jewish dietary laws, a staple in the Bene Israel community of Mumbai and the Beta Israel community. It balances the tartness of semi-ripe green mangoes with the warmth of mustard seeds, fenugreek, and Kashmiri chilies, creating a jam-like condiment that is both sweet and fiery. Unlike commercial versions, this recipe uses traditional sun-curing techniques and slow-simmering to develop a complex depth of flavor that matures over time.
🥗 Ingredients
The Fruit Base
- 4 large Green Mangoes (Firm, semi-ripe mangoes, peeled and cut into 1/2 inch cubes)
- 1.5 tablespoons Kosher Salt (Adjust to taste)
- 1 teaspoon Turmeric Powder (High quality for vibrant color)
The Spice Tempering (Tadka)
- 1/4 cup Neutral Oil (Grapeseed or Sunflower oil preferred)
- 1 tablespoon Black Mustard Seeds (Must be fresh for the signature pop)
- 1/2 teaspoon Fenugreek Seeds (Do not over-toast or they will become bitter)
- 1 teaspoon Cumin Seeds (Whole seeds)
- 2 tablespoons Fresh Ginger (Peeled and finely grated)
- 4 pieces Garlic Cloves (Minced into a fine paste)
The Aromatics and Sweetener
- 1.5 tablespoons Kashmiri Red Chili Powder (Provides deep red color with mild heat)
- 1.5 cups Light Brown Sugar (Packed; can substitute with Jaggery for more authenticity)
- 1/2 cup Apple Cider Vinegar (Acts as a natural preservative)
- 1 piece Cinnamon Stick (About 2 inches long)
- 4 pieces Whole Cloves (Whole)
- 1/2 teaspoon Nigella Seeds (Kalonji) (Optional, for an earthy finish)
👨🍳 Instructions
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1
In a large glass bowl, toss the cubed mangoes with the salt and turmeric powder. Cover and let sit for at least 30 minutes; this draws out the moisture and prepares the fruit to absorb the spices.
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2
Heat the neutral oil in a heavy-bottomed stainless steel pot or a deep skillet over medium heat. Avoid reactive pans like aluminum.
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3
Once the oil is shimmering, add the black mustard seeds. Wait for them to begin popping (crackling), then immediately add the cumin seeds and fenugreek seeds.
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4
Add the grated ginger and minced garlic to the oil. Sauté for 1-2 minutes until the raw smell disappears, but ensure they do not turn dark brown.
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5
Stir in the Kashmiri chili powder, cinnamon stick, and cloves. Toast the spices for 30 seconds to release their essential oils.
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6
Add the macerated mangoes (including any liquid at the bottom of the bowl) into the pot. Stir well to coat every piece of fruit with the spice mixture.
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7
Pour in the apple cider vinegar and bring the mixture to a gentle simmer. Cover the pot and cook for 10 minutes to soften the mangoes.
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8
Uncover the pot and stir in the brown sugar. The mixture will become liquidy as the sugar melts.
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9
Reduce the heat to medium-low and continue to cook, stirring occasionally to prevent sticking. The goal is to reduce the liquid until it reaches a thick, syrupy consistency.
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10
Cook for approximately 25-30 minutes. The mangoes should look translucent and the syrup should coat the back of a spoon heavily.
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11
Stir in the nigella seeds during the last 5 minutes of cooking for a final aromatic touch.
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12
Remove the cinnamon stick and cloves if you prefer. Let the chutney cool completely in the pot; it will thicken significantly as it cools.
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13
Transfer the cooled chutney to sterilized glass jars. Store in the refrigerator for up to 3 months.
💡 Chef's Tips
Use mangoes that are 'green' or just starting to turn yellow; fully ripe mangoes will turn into mush rather than holding their shape. If the chutney becomes too thick, stir in a tablespoon of hot water to loosen it before serving. For a deeper flavor, let the finished chutney mature in the fridge for 2-3 days before the first use. Always use a clean, dry spoon to scoop the chutney from the jar to prevent spoilage. If you prefer a smoother texture, you can lightly mash a few of the mango chunks with a fork during the final stages of cooking.
🍽️ Serving Suggestions
Serve alongside a traditional Shabbat meal with Basmati rice and yellow dal. Pairs beautifully as a condiment for 'Challah' or Indian 'Puri' bread. Excellent when served with Ethiopian 'Injera' and spicy lentil stews (Wot). Use it as a glaze for roasted kosher chicken or lamb chops. Serve with a platter of sharp kosher cheeses and crackers for a modern fusion appetizer.