August 07, 2017
A simple, sweet, and spicy chutney. Great on salads and especially delicious on a millet pancake!
Makes 1 cup
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
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.
Use olive oil or ghee instead of mustard.
Try mustard seeds instead of cumin seeds.
Replace asafoetida with kari leaves
December 02, 2022