The mango has to be green, but not rock-hard. Fortunately my mangoes seem to work well as they are green but go a little soft. You will just have to try them out for yourself to see what works for you.
Also, make one batch and see what you like about the spice, this can be adjusted to suite your own taste.
This is an Indian style chutney, there is also a Thai style that uses tamarind paste, I will post it later.
Keep your hands wet when peeling, or put on rubber gloves so the sap of the mangoes does not affect your skin. The sap can be caustic.
Green Mango Chutney
Rating : Moderate
- 4 cups green (underipe) mangoes, peeled, seeded, cut into strips or chunks
- 3 cm piece fresh ginger, peeled, chopped
- 3 cloves garlic, peeled
- 1/2 cups white or brown sugar
- 1 teaspoon salt
- 1/2 teaspoon dried chilli flakes - or fresh chilli to taste.
- 1 teaspoon cumin seeds
- 2 cardamom pods
- 4 cardamom seeds
- 1 cinnamon stick
- 5 whole cloves
- 1 cup white vinegar
- 5 black peppercorns, crushed
- Place the mango into a large pot. Crush the ginger and garlic using a mortar and pestle until they become a smooth paste and add to the mangoes. Stir in the sugar, salt, chilli flakes, cumin, cardamom pods and seeds, cinnamon stick and cloves. Cover and leave to stand at room temperature overnight.
- The next day, place the pot over medium heat and cook, stirring occasionally for about 30 minutes or until mixture begins to thicken. Make sure your mangoes are cooked to your satisfaction at this stage, as once the vinegar is added they do not cook much more.
- Stir in the vinegar and peppercorns and cook for 1 minute more. Cool before filling into sterilised jars.
I have included another recipie that I have not yet tried, but it sounds great: