A chutney is just a nice condiment to compliment many different dishes. I like to think of it as a cooked salsa. It is very versatile and can be made with any assortment of fruit and spices. Just mix to desired taste, add some sugar, cook it to desired consistency and you’re done.
This mango chutney with tomatoes and spices is yet another great recipe idea Denise and I received from our time with Asha Gomez, chef/owner at Cardamom Hill restaurant in Atlanta.
Check out our previous post if you missed it on our experience there.
Level of Difficulty: Easy Time Required: Prep Time – 10 min; Cook Time – 2min – 15min
2 cups mango, diced
2 cups tomatoes, diced
2 green chilis, diced (how to cut a pepper), I used jalepenos because I’ve got so many right now
1/2 cup sugar
2t mustard seeds
2t cayenne (I made this with a little heat but you can add less (or more) to suit your pallet)
Making the Mango Chutney:
Add the oil to the pan over medium-high heat. Add the chilis and mustard seeds. Add the mango. Saute for a couple of minutes. Add the tomatoes, sugar, salt and cayenne. Reduce heat to medium.Continue to sauté until it is your desired consistency. I cooked mine about 15 minutes.