Ingredient Notes
Raw Mangoes: the star ingredient on this chutney, that are at their peak through the spring and summer season months. I like to recommend agency, inexperienced mangoes, also called Kachhi Kairi, from Indian grocery shops. You can use much less fibrous varieties like Kent or Haden from US grocery shops like Whole Foods, Trader Joe’s, or H-Mart. Just guarantee that they really feel agency to the contact and have a brilliant, tart taste.
Spices: a mixture of mustard seeds, cumin seeds, fenugreek seeds, fennel seeds, and nigella seeds provides layers of taste to the chutney, creating a fancy but well-balanced style. If you should not have nigella seeds, it’s completely advantageous to skip them. Kashmiri pink chili powder brings a light warmth and vibrant coloration and may be adjusted to your style. And I’ve to say, chaat masala is my favourite half. It provides a tangy, salty, barely citrusy taste that wakes up the entire dish and brings all the pieces collectively. It is that completion that makes the chutney really crave-worthy.
Jaggery: provides a deep, wealthy sweetness that balances the tartness of the uncooked mangoes and the heat of the spices. It has a caramel-like depth and a pure complexity that sugar merely can not replicate. If wanted, you’ll be able to substitute it with brown sugar, however I extremely suggest utilizing jaggery for the most effective taste.
