Bengali Mango Chutney
This chutney ably demonstrates the possibilities of Panch Phoran. Slowly stir-fried in oil at the beginning of the recipe, then grilled and ground as a finishing touch.
It is best to use the small, green, very hard mangoes which are sold in Chinese or Caribbean groceries, as opposed to the poor, half-ripe ones usually found in supermarkets. In fact, most green, un-ripe, sour fruits are ideal for making chutneys, which contain no vinegar. For example, our green summer tomatoes or hard, un-ripe pineapples would make excellent chutneys.
- 1 lb un-ripe, green mangoes
- 1 Tbsp vegetable oil
- 2 Tbsp Panch Phoran
- 3 hot, dry chillies
- 1 cup natural, raw sugar
- 1 Tbsp sea salt
Without peeling, wash the mangoes very well. Using a solid chef’s knife or a Chinese cleaver, cut the mango into 1 inch pieces (2.5cm), chopping through the seed. Remove the interior white pith of the seeds, leaving the seed shell and the mango skins intact. Set aside.
Heat the oil on medium heat and slowly brown 2/3 of the Panch Phoran seeds with the chiles.
Add the pieces of mango in the pan to stop the spices from burning. Cover with water and add the sugar and salt.
Bring to a boil and cook slowly, uncovered until the chutney is thick and confit (about 1 hour), stirring regularly to insure that the chutney doesn’t stick, especially at the end.
Meanwhile, grill the remaining Panch Phoran in a small, dry pan. As soon as the seeds begin to crackle, pour them in a mortar to stop the cooking process Grind and incorporate into the chutney prior to removing it from the heat.
Put the chutney into jars immediately. This can keep for several weeks in the refrigerator.