There’s something about being able to just dip. If you’re a parent, dips are the perfect bribe when it comes to getting your kids to eat. Ketchup, mustard, relish, all trusted standbys. There’s also soy sauce, wasabi, anything with red chilli mixed in, salsa, butter’n’onions, or that orangey-spicy fake cheese that could be toxic but is secretly amazing—just to name a few amongst thousands.
When it comes to Indian cuisine, raita, tamarind, and chutney are some of the standards. Chutney, in particular, is available in several different variations—in fact, the possibilities with chutney are theoretically endless.
Originally from South India, chutney is a mixture of fruits, and/or vegetables plus spices. Usually sweet, common chutneys such as mango, mint, coconut, red chili, coriander, ginger, or peanut, work well with several different meat and rice dishes including anything made with chicken, lamb or beef. A fruit based chutney also works really well with mildly seasoned potatoes, or something like a samosa that has room for a complementary flavour. At Sula Indian Restaurant, we often serve mint chutney and tamarind sauce–both condiments compliment a wide variety of dishes.
Now that canning season is well underway, we at Sula Indian Restaurant thought it might be fun to post a series of chutney recipes for you to try at home. Canned chutney is a great hostess gift, it makes last minute dinners super easy and best of all, there’s nothing better than leftovers for breakfast with homemade chutney—leftovers from that Indian food you had delivered the night before.
Try your hand at the recipe below and Instagram, Tweet or Facebook us.
Mango Chutney Recipe:
- 4 pounds of fresh mangos (ripe, not too soft and peeled)
- 1 cup diced red bell pepper
- 2 ½ cups of diced red onion
- 3 tbsp. of vegetable oil
- ¼ cup of minced ginger
- 1/2 cup golden raisins
- 1/2 cup toasted and chopped macadamia nuts
- 1 tsp. chili flakes
- 4 ounces of cider vinegar
- 8 ounces of unsweetened pineapple juice
- 1/2 cup of brown sugar
- 1 ½ tbsp. of curry powder
- pinch of Kosher salt and fresh ground white pepper
1. Remove the mango flesh from the pit. Roughly chop the flesh.
2. Use a sauté pan to heat oil, then add the chili flakes
3. Add onions and cook until soft
4. Add the ginger and bell pepper, sauté for 2 min
5. Add the mango to this mix then cook for 1 min
6. Use a separate bowl to combine the pineapple juice, vinegar, sugar, and curry powder.
7. Then add this mixture to the sauté pan
8. Simmer complete mixture for 30 min, stir often
9. Season with salt and pepper then add raisins and nuts
10. Transfer to another container over an ice bath