Sour mango chutney with honey

Name: Sour mango chutney with honey (Chhundo)
Cuisine: Indian
Ingredients: 3 small, raw, sour green mangoes (about 300 g/10½ oz total weight); 3 small, raw, sour green mangoes (about 300 g/10½ oz total weight); ¼ teaspoon Himalayan salt or sea salt; ¼ teaspoon Himalayan salt or sea salt; 1 tablespoon rapeseed oil or sunflower oil; 1 tablespoon rapeseed oil or sunflower oil; ¼ teaspoon mustard seeds; 5 small broken cinnamon sticks; ¼ teaspoon asafoetida; ½ teaspoon ground cumin; 3 tablespoons honey; pinch of saffron, optional

Chhundo

Preparation info

Difficulty
Easy

Appears in

Saffron Soul

By Mira Manek

Published 2017

About

This delicious raw mango chutney goes well with Thepla and is that wonderful combination of tart and sweet. I’ve made it with honey instead of sugar, but other than that, it’s my grandmother’s recipe.

Ingredients

3 small, raw, sour green mangoes (about 300 g/10½ oz total weight)

Asia
India
Condiment
Side dish
Vegetarian
Gluten-free

Method

Peel and grate the mangoes into a mixing bowl (you should have about 150g (5oz) grated weight). Add the salt, mix together and leave for at least 20 minutes and up to 2 hours.

Heat the rapeseed oil in a small saucepan over a low heat, add the mustard seeds and when they pop, add the cloves and cinnamon sticks. Stir for around 30 seconds, then add the asafoetida and grated mango. Stir to