Raw Mango Chutney
De Arbol (Capsicum Annuum) means tree like in Spanish. The plant has thick, upright, woody stems and the chile itself is narrow, curved and bright red in color. Believed to be closely related to the pequin, the De Arbol is thin fleshed, with tannic, smoky, grassy flavor and searing heat. This chile has a heat range of 7.5 on the heat scale of 1-10. De Arbol Chiles are comparable to a Cayenne Pepper. Scoville heat units 15,000 to 30,000.
De Arbol is a hot chile and a staple in Southwest kitchens. Add some heat to your next salsa or Mexican dish. Be adventurous and add them to your next stew or chili along with the other spices. Add some heat to your next salsa or Mexican dish.
4-5 small, firm, green, raw mangoes or use 2 large ones
5 tbsp jaggery or brown sugar
3 tsp chilli powder
1-2 dried red chiles, optional
1 tsp cumin/jeera seeds
1 tsp mustard seeds
half tsp fenugreek/methi seeds
half tsp hing/asafoetida
2-3 tsp salt, as per taste
handful curry leaves
3 tbsp oil
Peel the mangoes discarding the skin and chop them into cubes. Heat oil in a heavy bottomed pan. Once the oil begins to fume, reduce heat and add the mustard seeds, cumin and fenugreek seeds. When they start to splutter, add the dried chiles if using and curry leaves and asafoetida. Add the chopped mango and cook on low-medium heat stirring occasionally until the mangoes start to turn mushy. This might take 10-15 minutes.
Now add the jaggery or sugar, salt and mix well. Adjust the spice, salt and sweetness as per your liking. Continue to cook for another 10 minutes or so until the mangoes turn complete mushy. The color would have changed to deep orange-brown. Switch off heat. Allow to cool completely and store in an air tight jar for upto 3 months. Serve with rotis, parathas, bread, rice, of any flatbread. It tastes great on its own too!
Do not add water at any point during cooking. If your chuney starts to burn then its probably because of lack of oil. Just add a tbsp or so more and things should be fine.