Hello! This recipe came about because I had two over-ripe mangoes in the fridge plus a bottle of passionfruit pulp I’d forgotten about! I didn’t dare make my usual spicy (and sooo tasty) mango chutney so I opted for a mild and fragrant chutney gently flavoured with makrut leaves.
When I was younger, I used to like to make simple recipes complex by adding different ingredients to tweak with taste profiles. But in my fairly advanced years, I’ve recently really enjoyed very simple recipes — subtracting, rather than adding ingredients. My favourite recipes tend to happen because of necessity and because I need to clear out my modestly sized fridge. So yay to cooking the practical home cook way!
Note: Being a practical non-pro home-cook, I tend to eyeball everything first before I figure out measurements so adjust your seasonings accordingly.
Second Note: This recipe has no vinegar. The passionfruit has its own acidity that’s more than enough. Still! Don’t store this forever — should be consumed within a week or so.
- Flesh of two ripe mangoes
- 1 1/2 cups or so of passionfruit pulp
- 1/2 a yellow onion, diced
- 2 red shallots, minced
- 2 cloves garlic, minced
- 2 medium slices ginger, minced.
- 2 makrut leaves, very thinly sliced.
- 1/2 a green chilli, very thinly sliced.
- a teaspoon of mixed fennel, fenugreek and black mustard seeds
- 1/2 tablespoon cumin powder
- oil (I use corn oil because it’s one of the least carcinogenic oils out there)
- salt to taste
- soft brown sugar to taste (about 2-3 teaspoons for me as I don’t like it overpoweringly sweet)
- Heat oil in wok.
- When it is lightly simmering, add the mixed spice mixture (fennel, fenugreek, mustard).
- When this pops, add onions, garlic, shallot, ginger, green chillis and makrut leaves (yes, all at once).
- Stir gently until fragrant.
- Drop in the mango flesh and then the passionfruit pulp. Stir so that it is nicely incorporated with the aromatics.
- Season with salt, soft brown sugar and cumin powder.
- Let it bubble until it reaches chutney consistency. Keep stirring.
- When it is cooked, let it cool, and then store in a jar.
I ate this with basmati rice, leftover thakkali pal curry, long beans curry, eggplant curry (all very mild, made the way my beloved late granny used to make `em. Yummy!), and freshly made fish cutlets flavoured with makrut leaves. Heaven!