April 07, 2021
Originating in the Mexican states of Michoacán, Veracruz and Chiapas, among others, the first-of-the-season, small golden Atuaulfo mango recently started popping up in grocery stores and wholesale markets.
With nonfibrous, buttery yellow flesh with sweet rich flavor and a thin pit, these delicious mangoes are in season from March through September. Early in the season, they are not very sweet with tart overtones. It’s the best stage to turn it into a tangy instant chutney.
Chutneys are to India what salsa is to Mexico and then some. India’s love affair with mangoes goes back millennia. One of the main tenets of Ayurveda is to always eat fruits alone; however, they make an inexplicable exception with mango.
You can line a sandwich with mango chutney, eat it on the side with eggs and toast or top grilled fish or chicken with it. My favorite way to eat it is for breakfast with a slice of avocado and toast. Here is a sandwich version.
2 small Atuaulfo mangoes, peeled and cut into thin slices
1 tablespoon cane sugar
1/2 teaspoon sea salt
Juice of one lemon
1 teaspoon chile powder
1 teaspoon vegetable oil
1 teaspoon mustard seeds
Few kari (curry) leaves
Pinch of asafetida
4 sourdough bread slices
4 tablespoons tahini
1 large avocado
Herbs or microgreens
To make the mango chutney, combine the mango, sugar, salt and lemon juice in a bowl. Sprinkle the chile powder on top. Heat the oil, pop mustard seeds and fry the kari leaves and asafetida for a second or two. Then pour this oil on top of the mangoes — this will slightly cook the chile powder. Toss to combine.
Toast the sourdough and spread a tablespoon of tahini on each side or one side of all four slices. Place the sliced avocado, 2 tablespoons mango chutney, and herbs or microgreens on two slices, then press the second slices of toast on top.
Refrigerate the remaining mango chutney; it will keep for up to a week.
December 02, 2022