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Mango Chutney

Jim Weber
Most chutney recipes start with sugar, but with mango as the star, there's no need for added sugar! We also use okra as a thickener.
Print Recipe
Course Dips, Spreads & Hummus, Dressings & Condiments, Flavor Balms & Pestos

Ingredients
  

  • 2 ripe mangos
  • 1 teaspoon ground star anise
  • 1 teaspoon coriander
  • 1 teaspoon cinnamon
  • 1 teaspoon chili flakes
  • 1 teaspoon ground cloves
  • 1 teaspoon salt
  • 0.5 cup water
  • 2 okra, finely minced up to 3, or use 1 tsp arrowroot with 2 Tbsp cold water for thicker
  • 2 puppodums per person

Instructions
 

  • Chop the mango into 1-1 1/2 inch chuncks. Grind spices together in mortar and pestle or spice gringer if they are not ground already. Add the spices to a pan and toast them over medium heat just until they become fragrant. Add mango and okra to the pan, and enough water to prevent the mango from burning. Boil over medium heat until mango softens, about 15-20 minutes. Check for thickness -- it will thicken considerably when it cools. But if it is too watery, mix 1 tsp arrowroot powder with 2 tablespoons of cold water, then mix the slurry into the mango and stir for a minute or two. Let cool, the refrigerate. Serve with Puppodums.  (Recipe #555)

Notes

This mango chutney recipe is best served with Puppodums (also spelled Papadums or Poppodums). The brand "Sharwoods Indian Puppodums" may be found in your local supermarket. Puppudums are thin lentil crackers that are typically fried, but they cook up quickly and nicely in the microwave for a low-carb treat. To prep, place two Puppodums on the microwave turntable, side by side. Microwave for 30-45 seconds. Stop early if Poppodums start to burn.