My maternal grandmother always had some chutney or other in her refrigerator. It’s a tradition I try to maintain. Not half because I like to have a jar of something or other to smear on a slice of crusty old bread in the middle of the day.
This particular chutney is very rustic–very balanced in the way most traditional recipes are. You get the sourness from the raw mango, the sweetness from the jaggery, the hotness from the chili, and a slight hint of bitterness from the fenugreek seeds. The dried coconut brings everything together and gives the chutney a pesto-like texture. Smear liberally along with butter on steaming hot bhakri/millet bread, chapatti, tortilla, and crusty bread. Or use as a dip for papadams, khaakras, or virtuous sticks of vegetables. Or mix with freshly steamed rice and ghee for a quick lunch. Yum!
- 1 medium-sized raw mango
- ¾ cup jaggery (or brown sugar)
- ¾ cup of grated dried coconut
- 8-10 dried red chilies (adjust the number according to taste)
- 1 tsp. fenugreek seeds
- 1 tbsp. vegetable oil
- Salt to taste
- Peel and grate the mango.
- Lightly fry the fenugreek seeds and the chilies (separately) in the oil. Remove as soon as you choke on the smoky flavors!
- Place all ingredients in the blender and grind to desired consistency. Use no water at all.
- Decant into a dry jar and store for about 10 days in the refrigerator.