Green Mango Chutney
It is a sweet, tangy and spicy condiment, based on a very traditional and time-intensive family recipe. It starts with Rajapuri mangoes that are green and unripe, and only available for a few months each year, which are first grated by hand, then soaked, and then cooked with warming spices like green cardamom, cinnamon, black pepper and saffron. Finally the mix is fermented to preserve it. It truly is a labour of love!
The resulting chutney is complex and uniquely flavoured. The initial flavour is sweet, then it's slightly sour. There is a strong hit of fragrant spices on the nose and palate, and it ends with a lick of heat.
It is a sweet, tangy and spicy condiment, based on a very traditional and time-intensive family recipe. It starts with Rajapuri mangoes that are green and unripe, and only available for a few months each year, which are first grated by hand, then soaked, and then cooked with warming spices like green cardamom, cinnamon, black pepper and saffron. Finally the mix is fermented to preserve it. It truly is a labour of love!
The resulting chutney is complex and uniquely flavoured. The initial flavour is sweet, then it's slightly sour. There is a strong hit of fragrant spices on the nose and palate, and it ends with a lick of heat.
Description
It is a sweet, tangy and spicy condiment, based on a very traditional and time-intensive family recipe. It starts with Rajapuri mangoes that are green and unripe, and only available for a few months each year, which are first grated by hand, then soaked, and then cooked with warming spices like green cardamom, cinnamon, black pepper and saffron. Finally the mix is fermented to preserve it. It truly is a labour of love!
The resulting chutney is complex and uniquely flavoured. The initial flavour is sweet, then it's slightly sour. There is a strong hit of fragrant spices on the nose and palate, and it ends with a lick of heat.
