Unripe green mangoes are used in this sweet and slightly sour mango chutney. This condiment is especially good when paired with fish, bread and vegetable dishes. The possibilities are endless. Try it with Fried Puffed Bread called poori, Tandoori Chicken or store-bought plain pappadum. You might even try smearing it on bread instead of peanut butter like I do. Store the cooled chutney in a clean, airtight container at room temperature, and to increase the shelf life of this chutney for up to two to three months, store it out of direct light or preferably in a cool place. Eat responsibly because this chutney can be addictive.
Melt the butter in a large saucepan 1 over medium heat. Add the cinnamon stick, cardamom pods and fennel seeds, and sauté for 30 seconds. Add the mangoes, sugars, Asian chili powder or cayenne pepper, salt and vinegar. Mix thoroughly.
Reduce the heat to low and cook, stir-2 ring occasionally, until the sugar dissolves and the mangoes are softened, about 20 to 30 minutes. Be careful not to overcook as the consistency will become thick as the mixture cools. The consistency should be like a preserve or a jelly. Store in an airtight container at room temperature. Sweet Mango Chutney Mitha Aam Chutney Unripe green mangoes are used in this sweet and slightly sour mango chutney. This condiment is especially good when paired with fish, bread and vegetable dishes. The possibilities are endless. Try it with Fried Puffed Bread (page 138), called poori, Tandoori Chicken (page 112) or store-bought plain pappadum. You might even try smearing it on bread instead of peanut butter like I do. Store the cooled chutney in a clean, airtight container at room temperature, and to increase the shelf life of this chutney for up to two to three months, store it out of direct light or preferably in a cool place. Eat responsibly because this chutney can be addictive.
