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Spicy mango-carrot chutney
A sweet‑salty Indian chutney made with mango and carrot, spiced with fenugreek, cumin, nigella and chilies. Perfect to accompany rice dishes, grilled foods or as a fresh condiment. Keeps for one week in the refrigerator.
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Critical Success Points
- • Toast the aromatic seeds properly to release their flavors.
- • Cover cooking of the carrot and lime to achieve a tender texture.
- • Thicken the chutney until the water evaporates, otherwise the condiment will be too liquid.
Safety Warnings
- • Be careful of hot oil splatters when adding the nigella seeds.
- • Use gloves or a cloth to handle chilies if you are sensitive.
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