Spicy mango-carrot chutney

Ingredients

• 150 g Carrot (peeled and cut into small dice)
• 0.5 Lime (zest and juice)
• 1 Green chili (about 12 cm, seeded)
• 500 g Mango (½ peeled and diced, ½ with skin diced)
• 0.5 c. à café Fenugreek seeds (toast over low heat)
• 1 c. à café Cumin seeds (toast over low heat)
• 1 c. à café Fennel seeds (for mixing with the other seeds)
• 1 c. à café Black mustard seeds (for mixing with the other seeds)
• 1 c. à café Nigella seeds (to add in hot oil)
• 10 cl Vegetable oil (neutral (sunflower, canola))
• 1 c. à soupe Garlic (grated)
• 1 c. à soupe Fresh ginger (grated)
• 1 c. à soupe Hot chili powder
• 1 c. à soupe Sweet chili powder
• 250 g Mango puree (obtained by blending the peeled half of mango)
• 15 cl Water
• 0.5 c. à café Turmeric powder
• 2 c. à soupe White vinegar (added after cooling)

Instructions

1. Prepare the vegetables and fruit

   Peel the carrot (150 g) and cut into small dice. Cut the half lime into quarters, remove the zest and squeeze the juice. Seed the green chili (12 cm) and finely chop. Peel half of the mango (≈250 g) and cut into dice. Cut the remaining mango with skin into small dice.

   Time: PT10M

2. Make the mango puree

   Place the peeled half of the mango in the blender and blend until a smooth puree is obtained.

   Time: PT5M

3. Toast the aromatic seeds

   In a pan over low heat, toast ½ c. à café fenugreek seeds for 2 minutes, then 1 c. à café cumin seeds for 2 minutes. Set aside. Blend these toasted seeds with 1 c. à café fennel seeds and 1 c. à café black mustard seeds until a coarse mixture is obtained.

   Time: PT5M

   Temperature: feu doux

4. Sauté the aromatics

   Heat 10 cl vegetable oil in the same pan over medium heat. Add 1 c. à café nigella seeds and let sizzle for 30 seconds. Add the lime (zest and juice) and carrot dice, sauté for 1 minute, then cover and cook 5 minutes over medium‑low heat.

   Time: PT6M

   Temperature: feu moyen

5. Add the main ingredients

   Stir in the chopped green chili, mango dice (with skin), 1 c. à soupe grated garlic, 1 c. à soupe grated ginger, the toasted seed mixture, 1 c. à soupe hot chili powder, 1 c. à soupe sweet chili powder, ½ c. à café turmeric and 15 cl water. Mix and cook 10 minutes over medium heat, stirring occasionally.

   Time: PT10M

   Temperature: feu moyen

6. Thicken the chutney

   Cover the pan and continue cooking 10 more minutes over low heat until the water has evaporated and the mixture becomes thick.

   Time: PT10M

   Temperature: feu doux

7. Finishing and cooling

   Remove the pan from heat, let cool completely to room temperature, then stir in 2 c. à soupe white vinegar. Mix well.

   Time: PT5M

8. Jar and storage

   Transfer the chutney to a clean jar, seal tightly and refrigerate. Keeps up to one week.

   Time: PT0M

Nutrition Facts

Calories

95

Protein

1 g

Carbohydrates

22 g

Fat

5 g

Fiber

2 g