The word "chutney" is derived from the Sanskrit word caṭnī, meaning to lick or finger-licking good. During the peak season, mango chutney is the traditional zesty condiment prepared in Goan households. Easy to prepare, sweet and sour with a touch of spice. Delicious and can be enjoyed throughout the year. A perfect accompaniment to perk up any meal. Alternatively, served either as a spread, dip or combined with other ingredients to enhance a particular dish.
The mangoes are peeled, chopped into pieces, seasoned with salt to drain off any excess moisture. Then, cooked with spices in oil, balanced with some sugar. Cooled and stored in a sterilized airtight container. Refrigerated to increase the shelf life. Matures quickly and can be consumed in a couple of days. Tempting, mouthwatering, irresistible and you will keep going back for more.
The mangoes are peeled, chopped into pieces, seasoned with salt to drain off any excess moisture. Then, cooked with spices in oil, balanced with some sugar. Cooled and stored in a sterilized airtight container. Refrigerated to increase the shelf life. Matures quickly and can be consumed in a couple of days. Tempting, mouthwatering, irresistible and you will keep going back for more.
Goan Mango Chutney
(Yields 400 grams)
Ingredients:
2 green or semi-ripe mangoes (400 grams)
1/4 teaspoon turmeric powder
1 tablespoon hot chilli powder
8 large cloves of garlic
1-inch ginger
1 1/2 tablespoons sugar
2 tablespoons vinegar
handful golden raisins
1/4 cup oil
salt
Method:
Peel the mangoes, cut them into small cubes and season with salt. Place in a stainless steel sieve set over a bowl to drain off any excess moisture for 30 minutes.
Grind the garlic and ginger with vinegar, no water.
Heat oil, add the ground ginger-garlic paste, chilli powder and turmeric powder. Stir in the mango cubes, sugar and cook on low heat until tender-crisp. Mix in the raisins a couple of minutes before taking off the fire. Taste and add salt, if required.
Cool and store in a sterilized airtight container. Refrigerate to increase shelf life. This pickle can be consumed in a couple of days.
Note:
(Yields 400 grams)
Ingredients:
2 green or semi-ripe mangoes (400 grams)
1/4 teaspoon turmeric powder
1 tablespoon hot chilli powder
8 large cloves of garlic
1-inch ginger
1 1/2 tablespoons sugar
2 tablespoons vinegar
handful golden raisins
1/4 cup oil
salt
Method:
Peel the mangoes, cut them into small cubes and season with salt. Place in a stainless steel sieve set over a bowl to drain off any excess moisture for 30 minutes.
Grind the garlic and ginger with vinegar, no water.
Heat oil, add the ground ginger-garlic paste, chilli powder and turmeric powder. Stir in the mango cubes, sugar and cook on low heat until tender-crisp. Mix in the raisins a couple of minutes before taking off the fire. Taste and add salt, if required.
Cool and store in a sterilized airtight container. Refrigerate to increase shelf life. This pickle can be consumed in a couple of days.
Note:
- Sugar can be substituted with jaggery, which will change the colour of the chutney.
- Adjust spice, sweet and sour, according to your taste.
- Chutney can be prepared without oil, follow lime chutney recipe by clicking here.
- Recipe credit: Mrs. Ena Gracias, my sister-in-law (brother's wife). The recipe passed down by her late mother Mrs. Virginia Fernandes. I have adjusted the ingredients accordingly.
