As we head towards summer here in Byron Bay, I am already anticipating the sweet, juicy golden fruits weighing down our mango trees.
In Ayurveda food is chosen not only for it’s nutritional value but also for it’s taste and it’s effect on digestion as well as an individual’s constitution or dosha. Mangoes are no exception, and when made into a sweet chutney, they provide an array of tastes for a truly balanced meal.
On top of this, they are rich in antioxidants and the spices in the chutney support digestive function. Here’s my go-to recipe which is delicious with everything from dal to sandwiches!
Mango Chutney
1 tablespoon ghee
2 teaspoons fresh ginger
2 cloves garlic
1 red chilli
2 teaspoons nigella seeds
1 teaspoon ground coriander
½ teaspoon ground cumin
¼ teaspoon turmeric
¼ teaspoon ground cardamon
¼ teaspoon ground cloves
¼ teaspoon ground cinnamon
¼ teaspoon salt
5 large mangoes (about 1500 grams)
2 cups raw sugar
1 cup apple cider vinegar
Heat the ghee over medium heat and saute ginger, garlic and chilli for 1 minute. Add spices and saute for another minute.
Add diced mangoes, sugar, salt and vinegar and stir to combine.
Bring to a rapid boil and reduce to medium-low. Steady simmer for 1 hour.
Makes 1.2kgs of chutney - store in the fridge to add a delicious sweetness to any meal.