Sweet & Spicy - Bengali Mango Chutney

As much as I love ripe mangoes, I prefer them uncooked. Ice cream, sorbets, fresh tarts, juices, punches, yes, but not in quick breads, scones, cakes, jam etc. Now green mangoes are different, love them in curries, fresh, and cooked chutneys, like Guyanese sour and achar. A few years ago I came across a photograph of Bengali-style mango chutney and since then I have been hooked. Every mango season, I make this a few times to snack on. The combination of sweet, salt and spiciness from the (pepper) heat and spices always has me licking my fingers and the bowl.

In my version of the recipe I use 2 types of mangoes - turning and half ripe. Both types are explained in the recipe.

This type of chutney is not a condiment to be eaten on the side with your food. It is a stand-alone dish served as one of the courses towards the end of a multi-course traditional Bengali meal. This style of chutney is served in the syrup course just before dessert, acting as a palate cleanser. Though the chutney can be made with other fresh fruits such as tamarind and tomatoes, mangoes are a popular choice.

Try the recipe and let me know what you think. Be sure to read the cooking notes. Make a large batch for all the spicy mango lovers around you. Leftovers keep well for weeks in the refrigerator in an airtight container.