A simple, sweet, and spicy chutney. Great on salads and especially delicious on a millet pancake!
Makes 1 cup
ingredients
1 cup mango, finely chopped and mashed
1 tablespoon ginger purée
Pinch of sea salt
Pinch of chile powder
1 tablespoon mustard oil
Pinch of asafoetida
1/2 teaspoon cumin seeds
instructions
Combine (but do not stir) mango, ginger, salt, and chile powder.
Heat the mustard oil and pop the asafoetida and cumin seeds. Pour on top of the chile powder. This cooks it in the hot oil.
Stir to combine and serve.
notes & variations
Use olive oil or ghee instead of mustard.
Try mustard seeds instead of cumin seeds.
Replace asafoetida with kari leaves
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