Unripe mangoes make a better chutney than ripe ones. I remember my dad saying that their sourness improves the texture and taste of the chutney. Heat the oil in a pan over a medium heat.

It's called mango pachadi. Pachadi is a traditional South Indian condiment that is usually paired with rice. To put it simply, it is freshly pounded chutney made with different types of fruits and ...

Mango chutney works remarkably well on a cracker ... Of course, if you've got a big board or smaller individual boards around ...

Mango chutney is one of those condiments that ... there’s no denying that Trinidadians know how to make chutney that packs a punch. In Trini cuisine, chutney isn’t just a side dish—it ...

Raw mango has natural cooling effects that help bring down body heat. When the weather is harsh and your body feels tired, a spoon of this chutney can give quick relief.

According to food writer Annada D. Rathi, chutney probably comes from the Hindi word “chaatna,” meaning “to lick,” and food historian Pushpesh Pant “hypothesizes that chutneys may be ...

They come together in a snap, and make for fun, time-saving condiments in the pantry. The possibilities are endless, from an instant South Indian raw mango and coconut chutney that can be used as ...

While this chutney is delicious with curry, try it with cold meats to jazz up leftovers. It's a cross between an Indian mango chutney and a traditional British chutney. Put the mango slices in a ...