Mango Mint Chutney

Chutney's are an inseparable part of Indian cuisine. Be it pakora (deep fried vegetable fritters), samosa (deep fried triangular pastry with veg and non veg fillings), tandoori chicken, cutlets or kebab, everything is paired with a chutney.

 If you walk through the Indian streets, almost every other food vendor has some kind of chutney as a condiment. Chutney is normally freshly made unlike pickles which keep for long time. Though they can easily be kept in the fridge for couple of days. Different variations of the same chutney can be found through out India. For example, the hari (green) chutney can be yogurt based green chutney, coconut based or just simple mint coriander chutney. Each one of them is as delicious as the other. 

Mostly, if not always, chutney's have sweet, sour and spicy elements. The sweetness comes from addition of sugar, jaggery, fresh fruits or dried fruits. The sourness comes from tamarind, lemon, lime or vinegar. And spicy could be fresh green chillies, red chillies, dried chillies or powder. Other spices like cumin, coriander seeds, fennel are also often used. You can get as creative as you want to with this elements in mind. The recipe I'm posting today is addictive. No serious, it is. Its one that we make often and it should be made by you. Because you will love it.

Mango Mint Chutney

Ingredients

1 cup canned alphonso mango pulp*

5 tbsp coconut cream

1/2 cup mint (roughly chopped)

1/4 cup coriander leaves (roughly chopped)

1 tsp cumin seeds

1 tbsp lime juice

1 green chilly 

2 cloves of garlic

Salt to taste ( I use black salt, but regular salt is just fine)

Note

*  If you want the chutney to be less sweet, start with about 1/2 cup of pulp and then add further to taste.

Method

Put all the ingredients into the blender until smooth. I served it with some lip smacking delicious tandoori chicken, if I may say so myself. Recipe coming soon.

Make this. You will love it.