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Spicy Mango and Hatch Pepper Chutney

By Cheryl Forberg
Image of Spicy Mango and Hatch Pepper Chutney
Panch Puran is an East Indian spice blend of fennel, cumin, black cumin, fenugreek, and mustard seeds. The proportion of each varies depending on the region where it is created. I thought I had a jar of Panch Puran in the pantry when I set out to develop this recipe today. Like 80% of my other spices, it is already packed since we are preparing to move. But I had the mangos diced and all the other ingredients measured, so I made my own PP blend and folded it into the mix.

Spicy Mango and Hatch Pepper Chutney
Makes about 3 ½ cups
Image of Ingredients for chutney
Ingredients
2 tablespoons grapeseed or canola oil
2 teaspoons whole nigella seeds (also known as kalonji) (see notes below)
1 teaspoon whole fennel seeds
1⁄2 teaspoon white sesame seed (untoasted)
1⁄2 teaspoon whole yellow mustard seed
1⁄4 teaspoon black cumin seeds
2 tablespoons diced roast Hatch chile (hot or mild, depending on your preference)
1 tablespoon Melissa’s minced ginger
1 teaspoon Melissa’s minced garlic (or one clove minced)
1/2 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
4 cups peeled, Sapūrana mango (approximately 4 medium mangos)
2 tablespoons Melissa’s dried currants
1 1/2 cups white granulated sugar
3/4 cup white vinegar

Directions
Image of oil in pot
Heat the oil in a wok or medium stock pot over medium-high heat. When it’s nearly hot but not smoking, carefully add the spice seeds and stir. Be careful because the seeds may pop. Quickly add the chiles, ginger, and garlic, stirring just until fragrant but not browned.
Image of spices in hot pot with oil
Stir in the ground spices (coriander, cinnamon, and salt) and mix well.
Image of spices and mango
Add the remaining ingredients (mango, currants, sugar, and vinegar) and stir well. Bring mixture to a boil, then reduce heat to simmer for about 30 minutes. Stir regularly, increasing frequency towards the end, when it starts to thicken. Remove from heat. It will continue to thicken. Chutney will keep in the refrigerator for up to a month. I divide my recipe in two and freeze the other half (for up to six months).

Notes
  • Nigella seeds (kalonji) can be found in Indian markets or the ethnic section of most supermarkets.
  • Panch Puran can be found in Indian markets or the ethnic section of most supermarkets.
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