Sweet & sour mango chutney

No meal would be complete without this delicious & classic mango chutney! Growing up, whenever we would have Indian food there would be mango chutney on the table! We would also have accompaniments like raita & pappad. At least that is what was always around when we would have Indian food! 

I bought a mango the other day, and it was taking such a long time to ripen! Here the Netherlands its still quite cold and even though I had the mango in the sun and by some bananas - it wasn't becoming very ripe. So before it went bad, I decided to make some mango chutney. I love to have this chutney alongside parathas. 

Mango chutney is incredibly easy to make - you simply cook chopped mangoes in a little water, add sugar, vinegar and spices and simmer until sticky and delicious. I kept the spices minimal in this chutney - to really let the mango flavour shine. The star spices in this chutney are nigella seeds (kajonli) and fennel (saunf).  Nigella seeds have a slight toasted onion flavour and fennel seeds bring a delicious aniseed flavour. Alongside these spices, I also added some chilli powder, cumin powder and turmeric for warmth.

Ingredients 
1 large semi-ripe mango, peeled and cut into chunks. 
1/2 cup jaggery (or natural cane sugar) 

1/4 cup apple cider vinegar or white vingear
Salt to taste 
Water, as required
1 tbsp vegetable oil

Spices for mango chutney 
1 heaped tsp nigella seeds 
1 heaped tsp fennel seeds
1/2 tsp turmeric 
1/2 tsp kashmiri red chilli powder 
1/4 tsp cumin powder 

Method 

• In a saucepan or kadai on medium flame, add the vegetable oil. 
  
  
• Add the fennel & nigella seeds and let them sizzle. 
  
  
• Reduce the flame slightly and add the mango & around 1/2 cup water. Let the mango bubble until it becomes soft. 
  
  
• Add the jaggery & vinegar and cook until sticky and reduced. Add a little water if is catching. 
  
  
• Once the mango is completely soft and reduced, give a taste and adjust the sugar or vinegar according to your preferences. 
  
  
• Add salt to taste and mix in the remaining spices. Simmer for 2 more minutes. 
  
  
• Serve mango chutney with parathas or have alongside rice & gravy-based dishes if you like!