Green Mango Chutney

A Chutney for all seasons, Bright, Bold and Versatile

We are so close to Christmas now, the the shops are busy, and the rain is torrential. The roads north are cut with flood waters and the rivers swollen, and the ocean out the front is rolling with silt and debris. So it’s the raining season in the tropics, but preparations for Christmas and visiting family is taking place cocooned in my airconditioned home whilst the rain and sea spray cleans the decks and windows.

The growers market this morning was a tropical fruit haven. Lychee season is in full swing, along with mangoes, and the sweetest rough leaf pineapples you could imagine. My mum taught me long ago that the rough leaf ones were the best, and she was right about that too. I’ll tell you about pineapples another day, but for now let me get on to this green mango chutney, as some of you may like to make it for Christmas, or for boxing day with thick slabs of left over Christmas ham or turkey.

Green mangoes for the chutney at left, and mangoes prepared three ways at right.

This Green Mango Chutney is a vibrant and versatile condiment that captures the tangy brightness of green mangoes, infused with the aromatic depth of spices and herbs. Perfectly suited to this season of abundance, this chutney is a true celebration of tropical flavours that will bring delight for many months to come if it lasts that long.

Chutney just beginning to simmer Left, adding the jaggery at 15 mins at right

Aromatic Green Mango Chutney

Ingredients

• 1.5 kg green mangoes, peeled and cut into large pieces (3-4 cm)

• 2 pandan leaves, cut into batons

• 4 stems fresh young curry leaves, leaves stripped from the stems

• 2 long green chilies, sliced

• 2 long red chilies, sliced

• 2 tbsp ginger-garlic paste

• 1 Tbs Turmeric - ground or fresh root grated

• 1 tsp fenugreek seeds

• 1 tbsp black mustard seeds

• 1 tbsp cumin seeds

• 8 kaffir lime leaves, whole and bruised

• 1 tsp asafoetida (hing)

• ½ cup vinegar (apple cider or white wine vinegar)

• 1½ cups jaggery or dark brown sugar

Method

• Prepare Your Bottles: Begin by sanitizing the bottles you plan to use. This step ensures your chutney stays fresh and delicious.

• Marinate the Mango: In a large bowl, combine the green mango chunks, pandan leaves, curry leaves, red and green chilies, ginger-garlic paste, turmeric, mustard seeds, cumin seeds, and fenugreek seeds. Mix thoroughly, using clean hands or a large spoon to ensure the spices coat the mango evenly. Cover the bowl with a plate or plastic wrap and let it marinate overnight to allow the flavours to meld.

• Cook the Chutney: Transfer the marinated mango mixture to a saucepan or cooking pot. Add the vinegar, kaffir lime leaves, and asafoetida. Stir to combine, then bring the mixture to a simmer over medium-low heat. Cook gently for about 15 minutes, being careful not to overcook the mango; the goal is to retain large, chunky pieces.

• Sweeten and Adjust: Add the jaggery or dark brown sugar, stirring to dissolve. Increase the heat slightly to maintain a stronger simmer. Taste the chutney and adjust the seasoning to your preference—you might add a pinch of salt, a splash of vinegar, or extra chili for heat. Continue cooking for 10 more minutes or until the chutney thickens but still retains its chunky texture.

• Bottle the Chutney: Remove the chutney from the heat and allow it to cool slightly. Remove the pandan leaves before spooning the chutney into your sanitized bottles, seal tightly, and let it cool completely before storing. Once opened, store the chutney in the refrigerator.

Serving Suggestions

• Pair this chutney with grilled meats, such as chicken or lamb, to add a bright and tangy counterpoint.

• Use it as a side dish for rice or dosa for a South Indian-inspired meal.

• Serve alongside cheese platters or charcuterie boards for a tropical twist.

• Add a dollop to sandwiches or wraps for an unexpected burst of tropical spicy sweetness

• Stir it into plain yogurt for a quick and tasty dip or dressing.

This Green Mango Chutney is a versatile addition to your table, bringing the essence of the tropics to any dish. Its bright, complex flavours are a reminder of the season's abundance and the joy of cooking with fresh, local ingredients.

Green and Ripe Mango Chutney

If anyone is alone this Christmas, and lives in my region, please reach out to me, there is always room at my table for another guest.

I have two more mango recipes to share with you in this mango series, which I will get out before Christmas. The ripe mango chutney is a Punjab inspired chutney, rich, pungent and aromatic. The Goan stuffed green mango chutney is a sensation that you won’t want to miss.

If you are heading out of Substack world for a Christmas break, I wish you a time of peace and relaxation with your loved ones. It is only another day, but it’s charged with so much anticipation and expectation, and meaning for so many. I send out into the world a hope for peace in our hearts, minds, families, nations and lands.

Copywrite ©Lisa McLean 2024