Madras Mango Chutney

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Known as an Indian recipe, with similar versions prepared across other nations.

Ingredients 11 ingredients

Contains Mustard Read from the ingredients, not verified. Check labels.

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Blending hot liquid. Let it cool a little first, fill the blender no more than a third, and hold the lid down with a folded towel. Start on the lowest speed. A stick blender in the pan is safer.
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Using a mortar and pestle, make a paste of the chiles and mangoes. Or coarse-grind them in a food processor.
Crush the fenugreek seeds into a coarse powder and add it to the chile-mango paste.
Heat the oil in a skillet and add the mustard seeds. When they begin to pop, add the paste, turmeric, and salt. Simmer for a few minutes, remove from the heat, and cool.
Yield: 2 to 3 cups Heat Scale: Hot
We thank our friend Arthur Pais for this recipe. Arthur, born and raised in Madras, India, knows his region and certainly knows his food. Madras is known for its fiery food and its excellent cuisine, and Arthur says that every home has at least two varieties of chile preserves in the pantry at all times. "Over many front doors hangs a string of green chiles to ward off the evil eye," he wrote in Chile Pepper magazine.
This chutney is an excellent accompaniment to curries.
Hot and Spicy and Meatless by Dave DeWitt, Mary Jane Wilan, and Melissa T. Stock