Sweet & Tangy Mango Papad Chutney: A Taste of Bengal
25 minutes
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About Sweet & Tangy Mango Papad Chutney: A Taste of Bengal
Transport your taste buds to Bengal with the sweet, tangy explosion of this Mango Papad Chutney! It's a surprisingly simple recipe that delivers a burst of sunshine to any meal.Imagine ripe mangoes mingling with juicy tomatoes and a symphony of aromatic spices. This unique condiment offers a comforting warmth alongside its vibrant flavor profile.Perfect for brunch, lunch, or dinner, this chutney adds an unforgettable zing to everything from savory curries to grilled meats and even simple snacks.
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Recipe Time & More
Prep10 minutes
Cook15 minutes
Total25 minutes
Ingredients
Produce
- 500 gm Tomatoes
- 50 gm Mango Papad
Spices and Flavorings
- 1/2 tsp Chili Powder red
- 1 tsp Fennel Seeds saunf, roasted
- 1 1/2 tsp Salt or to taste
Instructions
- In a deep saucepan, combine the tomatoes, sugar, jaggery, and salt. Bring the mixture to a boil over medium heat.
- Once boiling, reduce the heat to low and simmer for about 10 minutes, or until the tomatoes have softened and the mixture has thickened slightly. Stir occasionally to prevent sticking.
- Add the red chili powder, roasted fennel seeds, and chopped dates. Continue to simmer for another 5 minutes, allowing the flavors to meld. This step infuses the chutney with warmth and complexity.
- Remove the chutney from the heat. Gently fold in the mango papad slices. Allowing the mango papad to soften in the residual heat preserves its delicate texture.
- Serve the chutney warm or at room temperature. It pairs beautifully with a variety of dishes.
Recipe Notes
Good To Know
- For a chunkier texture, reserve a few small pieces of mango papad and stir them in just before serving instead of cooking them down completely with the chutney.
- If you prefer a deeper flavor, lightly toast the fennel seeds before grinding to powder; this enhances their aromatic quality and adds complexity to the chutney.
- For a richer tang, add a splash of tamarind pulp during the final simmering stage—this will amplify the chutney's sweet-sour notes and complement spicy Bengali dishes.
Expert Tips
- Adjust the amount of sugar or sweetener to your liking, depending on the sweetness of the mangoes and your preference.
- Experiment with different spices like cumin, coriander, or chili flakes to customize the flavor profile of the chutney.
- Serve this mango chutney with grilled meats, fish, or vegetables, or use it as a condiment for sandwiches and wraps.
Storage Instructions
- Store the chutney in a sterilized glass jar and refrigerate; it will keep well for up to two weeks and the flavors will deepen over time, making it an excellent make-ahead condiment.
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Recipe Nutrition
Calories: 95kcalCarbohydrates: 24gProtein: 1gSodium: 684mgFiber: 1gSugar: 23g
Geeta Biswas
Articles: 919
4 Comments
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Absolutely mouthwatering! Thanks for sharing.
This looks perfect! Thanks for posting.
I’m in love with this recipe already!
What a flavorful dish! Thanks for sharing.