Trio of Chutney Recipe

Prep and blend

Rinse mint and cilantro leaves thoroughly and pat dry to remove excess moisture.

Combine the mint leaves, cilantro leaves, green chilies, chopped ginger, lemon juice, sugar, salt and yogurt (if using) in a small blender or food processor.

Add 1–2 tablespoons cold water to help the blades move. Pulse and then blend until a smooth, bright green paste forms. Scrape down the sides as needed.

Taste and adjust: add more salt, lemon juice, or a little sugar if it tastes bitter. If too thick, add remaining tablespoon of water to reach a clingy dipping consistency.

Transfer to a bowl and refrigerate for at least 15 minutes to let flavors marry. Keeps 3–4 days refrigerated.

Dissolve and simmer

In a small saucepan, combine the tamarind concentrate with 1/2 cup water and bring to a gentle simmer over medium-low heat.

Stir in the brown sugar (or jaggery) until dissolved. Let the mixture simmer 5–8 minutes until slightly thickened and glossy, stirring occasionally.

Remove from heat and whisk in ground roasted cumin, red chili powder, amchur (or lemon juice), and salt. Taste and adjust sweetness or acidity: add a touch more sugar for sweetness or a squeeze of lemon for tang.

If the chutney is too thick once cooled, thin with a little water to a pourable/dipping consistency. Let cool to room temperature and refrigerate; stores up to 2 weeks.

Cook mango base

Place the diced ripe mango, sugar, vinegar and lime juice in a small saucepan over medium heat.

Stir frequently and cook 6–10 minutes until mango softens and breaks down. Use the back of a spoon to mash the mango to your desired texture (smooth or slightly chunky).

Stir in red chili flakes, salt and ginger powder. Simmer another 2 minutes to meld flavors.

Optional tempering

If using tempering: heat 1 teaspoon oil in a small pan until hot, add mustard seeds and let them pop (about 20–30 seconds). Pour the hot tempered oil and seeds into the warm mango chutney and stir to incorporate.

Remove from heat, cool to room temperature and taste; adjust sugar, vinegar or salt as needed. Refrigerate; keeps up to 2 weeks.