This tangy, sweet condiment is a perfect side dish for your fried rice.
- 2 heaping cups of dried mango
- Hot water to soak the mango pieces
- 1 tsp olive oil
- 2- 3 garlic cloves, minced
- 1/4 cup onion, chopped
- 1 chili pepper, optional
- Curry leaves, optional
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1 teaspoon curry powder
- 1/4 teaspoon turmeric
- 1/2 tsp chili flakes
- ½ chili powder, optional
- 1/8 cup coconut milk
- 1/2 cup of mango soaked water
- Salt to taste
- Add mango strips to a bowl. Cut it into smaller 2-inch long strips.
- Add hot water to cover the mango.
- Cover with a lid and soak for 10 minutes or until mango strips soften and rehydrate.
- Heat olive oil in a pan on medium heat.
- Add in 2-3 pieces of minced garlic and saute until golden.
- Add in chopped onion
- Cook until translucent
- Add a few curry leaves & sliced chili pepper. (optional)
- Meanwhile, gather all the spices.
- Lower the heat. Add in the spice mix listed under ingredients.
- Cook the spices for a few seconds.
- Now Drain and squeeze most of the water out of the mango and add the meaty mango chunks to the pan. Save the soaked water for later use.
- Now increase the heat back to medium.
- Add salt to the mixture.
- Let the mango chunks coat with the spices.
- Now take previously saved mango-soaked water and mix it with coconut milk until no lumps.
- For can coconut milk- add about ⅛ cup of thick coconut milk.
- For fresh coconut milk- add the thickest cream of coconut ⅛ cup. Reduce the amount of soaked water level to ¼ cup if using fresh coconut milk.
- Add the mixture to the mango chutney. Cook medium-low heat for a few minutes
- Add more salt if necessary.
- Add sugar and cook until dissolved. ( I didn’t add sugar because my dried mango already had added sugar)
- Simmer for a few minutes until liquid evaporates.