RCI-SC.005.0003.001
Am ki Chatni
Indian cuisine —
Prep15 min
Cook10 min
Total25 min
Servings4
Difficultyintermediate
Ingredients
- almost-ripe mangoes2 unit
- Tbs. fresh or canned coconut1 unitfinely chopped
- cilantro or mint1 tspchopped
- Tbs. fresh ginger1 unitscraped and finely chopped
- 1 tsp
- ½ tsp
- Tbs. fresh orange juice2 or 3 unitor a mixture of orange and lime juice
Method
1
Select 2-3 firm raw mangoes or ripe mangoes depending on your desired flavor profile; wash them thoroughly under cold running water.
2 minutes
2
Peel the mangoes using a vegetable peeler or paring knife, then cut the flesh away from the pit and chop it into rough chunks.
5 minutes
3
Place the mango pieces into a blender or food processor and pulse until a coarse paste forms, adding 2-3 tablespoons of water if needed to facilitate blending.
3 minutes
4
Transfer the mango paste to a small saucepan and set it over medium-low heat, stirring occasionally to prevent sticking.
2 minutes
5
Season the simmering paste with cayenne pepper and salt to taste, stirring well to incorporate the spices evenly throughout the mixture.
1 minutes
6
Continue to cook the chatni over medium-low heat, stirring frequently, until it thickens to a spoonable, jam-like consistency.
10 minutes
7
Remove the pan from heat and taste the chatni, adjusting cayenne pepper and salt as needed to achieve the desired balance of sweet, tart, and spicy notes.
2 minutes
8
Allow the Am ki Chatni to cool to room temperature before transferring it to a clean glass jar or serving bowl; serve immediately or refrigerate for up to one week.
15 minutes