If there’s a discussion going on about bold and spicy favored food of any kind, you can count me in. Although I grew up with the most famous Sichuan style spicy food, my craving for bolder flavors and the desire to create more complex tastes has only grown. My exposure to the vast array of international foods through my international neighbors vegetarian group is what prompted me to explore exotic foods from all over the world.
As you may know India is a leading cuisine for heat, featuring complex layering of herbs and spices. Today, I’ll show you how to make this Indian style, refreshing, sweet, and spicy ginger mango mint chutney. The robust flavor is so amazing that it will add pizzazz to any dish like vegetables, bread, pasta, etc.
You may have seen posts on other food blogs about what to do with the surplus of herbs you’ve purchased to garnish a dinner dish that only needed a few sprigs. Instead of creating something that looks like a desperate attempt to use up those leftover herbs, you could make this unforgettable chutney that satisfies your craving for bolder flavors.
The tables have turned. Now I purchase the herbs to make this Ginger Mango Mint Chutney, and any left over sprigs are used for garnishing a dinner dish to give it a little kick. Be sure to also see my spicy dill-cilantro pesto recipe.
One good thing about this chutney is that it can be stored in the refrigerator for up to a week. That means you can use up the entire bunch of both the mint and cilantro. Now you will never see surplus herbs going bad in your fridge. You may also want to keep these herbs as a regular guest on your shopping list so you will always have a jar of chutney in your fridge.
This time, I added some mango. The mango gives this mint chutney a nice contrast to the pungent long green chilies due to mango’s typical tropical flavor and sweetness. Absolutely appetizing! If you have a food processor, a few minutes, and a bunch of leftover (or dedicated) fresh herbs, you can make this recipe in just 5 minutes.
Here is my list of ingredients:
Fresh ginger roots
Long green chili
Unlike the spicy dill-cilantro pesto, this ginger mango mint chutney is oil-free. It can be stored in refrigerator up to a week. I like to add a scoop to my stir-fried vegetables to make the vegetable dish savory. Or, if you want to quickly add some flavors to your pasta dish, this chutney definitely does the trick.
- 1 cup cilantro leaves
- 1 cup mint leaves
- 2 long green chilies (add more if you want more spiciness)
- ½ tablespoon ginger root, minced
- ½ teaspoon pink salt or more to taste
- 1 teaspoon cumin powder (see note)
- ½ cup diced mango
- 1 dash black pepper
- Add all ingredients into a food processor, grind until smooth.
2. If you are going to use cumin seeds, roast the seed in a pan for a few minutes and then grind it to powder. Roasting will give the best flavor to the cumin.