Sweet, tang and spice all whipped up in a single condiment…it is mango chutney, the condiment that is used in most of the West Indian cuisine and by the English. A recent article in Miami Herald has talked about the various ways in which this flavorful sauce can be used. This mango chutney can make the bland foods tasty; you just have to use the chutney of your choice. Well, as mentioned in the article there is no such traditional use of mango chutney in Indian cuisine, but dried mangoes are paired with pulses in Western-Indian cuisine.
Miami Herald has given some short cuts with mango chutney, like adding it with cheese, burgers, plain rice, steamed broccoli and even panned pork with apple and mango chutney. The mango chutney consists of chunks of mango with generous amounts of garlic and ginger. The most popular mango chutney called as Chunnda in India or Hot Mango Chutney is a thick and saucy condiment containing shredded mangoes, chilies, onion, and garlic, mustard, and cumin seasonings and is soaked in vinegar. This condiment is a pulverized version of a mango pickle. There are different flavors of mango chutneys, like Hot Mango Chutney, Peach Mango Chutney, Pineapple Mango Mint Chutney, and Mango Apple Chutney. The English use mango chutney for dressing game meat or bad fowl.
The mango chutney as the hot and spicy Mexican dips are used to arouse the appetite, when taken with grilled meats, finger foods and even with deep fried pancakes or Puris n India.
Read More: Miami Herald
