The only reason I can put up with summers in Kerala is the abundance of fruits like Mangoes and Jackfruit. I love the variety of mangoes we have and the fact that it is literally falling off trees and we can pick them off the ground. Back in Dubai I would pay a fortune for them and in Kerala neighbors drop off bags of different varieties of mangoes from their gardens! I'll accept this kind of love and generosity over diamonds any day!
I decided to make a mango chutney with all the gorgeous produce in season but this time I decided to try cooking it over an open flame since I was in Kerala. I cannot even begin to tell you how delicious and smoky the chutney turned out, cooked in a cast iron wok and over an open flame with fuel for the fire being coconut bark, husks, twigs and leaves. Incredible how the way food is cooked and in what utensil it is cooked in adds to its taste.
You don't need an open fire to try this recipe but if you have access do try it out for sure!
Ingredients:
Mangoes - 6 large (use a combination of semi-ripe and ripe)
Garlic minced - 4
Ginger minced - 1 tbsp
Fresh chillies - 4 (add as per spice level preference)
Curry leaves - 2 sprigs
Jaggery or brown sugar - 2 tbsp
Mustard seeds - 1 tsp
Kashmiri chilli powder - 1 tsp
Turmeric powder - 1 tsp
Fenugreek powder - 1/2 tsp
Asafoetida - 1/2 tsp
Vinegar - 4-5 tbsp
Coconut oil - 1/4 cup
Salt to taste
Method:
Heat oil in a pan or wok (cast iron totally recommended). Add mustard seeds and splutter. Add ginger, garlic, chillies and saute for a minute. Add spice powders (except Fenugreek & Asafoetida) and saute for another minute. Add the mangoes and mix well. Add in the jaggery or sugar and curry leaves. Pour in the vinegar. Season with salt. Add fenugreek & asafoetida powders. Cook till the mangoes have turned jammy or to your desired consistency (bear in mind it will thicken as it cools due to the sugars). I left a few chunky bits in for texture. Take off fire, cool well and store in clean glass jars.
The best part of this recipe is that you can adjust the flavors as per your liking, so if you like it sweet then add accordingly or if you prefer spicy then add more heat. I love having this inside a toasted, gooey cheese sandwich. Also a great addition to a charcuterie or cheese board!
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