Mango-Tamarind Chutney

5.0(254)

This chutney is sweet, hot and a little sour. You could use green mango in place of the ripe mango. Try this chutney with these spicy corn pakoras.

by David Tanis

IndianEasy, Quick, Condiments

Servings

2 1/2 cups

Total time

20 min

Calories / serving

231 kcal

Ingredients (9)

serves

4 ounces seedless tamarind pulp, about 1/4 cup (or substitute 1/2 cup prepared tamarind juice)
6 tablespoons brown sugarbrown-sugar
1/2 teaspoon kosher saltsalt
1/2 cup finely diced red onionred-onion
1/2 teaspoon finely chopped fresh red or green chile or 1/4 teaspoon cayennecayenne
2 teaspoons grated gingerginger
2 medium mangos diced 1/2-inch, about 2 cupsmango
2 tablespoons chopped mint, optionalmint
2 tablespoons chopped cilantro, optionalcilantro

Instructions (2 steps)

01To make tamarind juice, put the pulp in a bowl and cover with 1 cup boiling water. Stir well and let soak for 10 to 15 minutes. Set a fine-meshed strainer over another bowl, add soaked tamarind and press hard with a wooden spoon to extract the juice. This should yield 1/2 cup tamarind juice. Discard the solids left in the strainer. (If using prepared tamarind juice, skip this step.)
02Add brown sugar and salt and stir to dissolve, then add onion, chile, ginger and diced mango and toss gently to combine. (Chutney may be prepared several hours in advance.) Just before serving, add mint and cilantro, if using.

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Rich recipe — supports nutrition-aware planning.