Mango and Cardamom chutney brings together a most favourite fruit and a warming aromatic spice together in a jar. My favourite use for green cardamoms is in Masala Chai!
Green cardamom is a spice that mainly grows in India and Sri Lanka, and is widely used in Indian cuisine, in most traditional desserts. The black cardamom that is slightly bigger in size, is used to add fragrance to rice dishes like Pulao and to curries.
In South Indian cuisine, cardamom is used as a flavouring agent in Payasam, Kesari, Halwa, Ladoos and many more. However, it is not used in any savoury dishes, atleast not to my knowledge.
Spicy Cardamom Mango chutney
2 medium sized firm raw mangoes- chopped into small pieces
4 medium sized pods green cardamom-peeled and roughly powdered
2 tbsp white vinegar
1 pod garlic-peeled and chopped
1 tsp grated fresh ginger root
1 1/2 tbsp red chilli powder
1/2 tbsp crushed coriander seeds
1 tbsp demerara sugar / jaggery
1 tsp sea salt
1/2 cup water
Put the raw mango pieces, vinegar and water in a saucepan. Cook on low heat for 15-20 minutes until mangoes are softened. Stir in the remaining ingredients. Simmer for 10-15 minutes with constant stirring until the mixture is syrupy. Let it cool and ladle into a glass jar.
This is tangy and spicy and the cardamom pods lend to this chutney a wonderful aroma that we don't generally associate with spicy pickles.
Mango cardamom chutney served on chilled curd rice
Serve as an accompaniment with parathas / curd rice / plain chapathis. This is an oil-free pickle with healthful ingredients.
The original recipe from 'best ever curry cookbook' by Mridula Baljekar is a sweet chutney that uses 2/3rd cup of muscavado sugar. In case you like a sweet and sour chutney, by all means add the sugar!
This is my entry for The Spice is Right II–”Sweet or Savory?” @ Tigers and strawberries
Labels: Mango, Spreads and Chutneys, Summer food