Mango Ginger Chutney (Curcuma Amada): A Sweet and Tangy Indian Condiment
35 minutes
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About Mango Ginger Chutney (Curcuma Amada): A Sweet and Tangy Indian Condiment
Explode your taste buds with the vibrant flavors of Mango Ginger Chutney (Curcuma Amada Chutney)! This sweet and tangy condiment offers a unique twist on traditional chutneys, adding a burst of sunshine to any meal.The subtle mango-like sweetness of mango ginger is beautifully balanced by the tangy tamarind and juicy tomato. It's surprisingly easy to make and a delicious gateway to the diverse world of Indian cuisine.From crispy samosas and pakoras to grilled meats and fluffy rice dishes, this versatile chutney elevates everything it touches. Prepare to be amazed!
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Recipe Time & More
Prep10 minutes
Cook25 minutes
Total35 minutes
Ingredients
Juices
- 1/2 cup Tomato Juice
- 2 tbsp Tamarind Juice
- 2 tbsp Beetroot Juice
Other Ingredients
- 2 tbsp Jaggery
- 2 tbsp Raisins
- 1 tbsp Mango Ginger curcuma amada, grated
- 1/2 tsp Chili Powder red
- 1/2 tsp Radhuni Seeds
- Salt to taste
Instructions
- Separately boil the beetroot, tomato, and tamarind until softened. This helps in extracting the maximum flavor and color for the chutney.
- Strain the tomato juice to remove any seeds or skin, ensuring a smooth chutney texture.
- In a saucepan, combine the tamarind juice and jaggery. The jaggery will melt into the tamarind juice, creating a sweet and tangy base.
- Add the red chili powder, salt, raisins, beetroot juice, and tomato juice to the saucepan. Stir well to combine all the ingredients.
- Bring the mixture to a simmer and cook until it thickens to a desired consistency, stirring occasionally to prevent sticking.
- Gently crush the radhuni seeds and sprinkle them over the chutney. This adds a unique earthy aroma and flavor.
- Finally, stir in the grated mango ginger. This is the star ingredient, providing a distinct mango-like flavor.
- Cover the chutney and let it rest for a few minutes to allow the flavors to meld together. Serve and enjoy!
Recipe Notes
Expert Tips
- For a smoother chutney, peel the mangoes before blending. If you prefer a bit of texture, leave some of the peel on.
- Adjust the sweetness and spice levels to your liking. Add more sugar or jaggery for extra sweetness, and more chilies or chili powder for a spicier kick.
- Freshly grated ginger adds a wonderful zing to the chutney. Don't substitute with ground ginger, as it has a different flavor profile.
Storage Instructions
- Store leftover chutney in an airtight container in the refrigerator for up to 1 week.
Also See
Recipe Video
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Recipe Nutrition
Calories: 139kcalCarbohydrates: 34gProtein: 1gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.2gSodium: 103mgPotassium: 268mgFiber: 3gSugar: 29gVitamin A: 283IUVitamin C: 8mgCalcium: 41mgIron: 2mg
Geeta Biswas
Articles: 919
3 Comments
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What a delicious idea! Thanks for sharing.
Absolutely scrumptious! Thanks for the recipe.
Such a great recipe! Can’t wait to try it.